Herbed Zucchini Salad

Salads are very high on my list of light and refreshing foods and I love the ones that give you the perfect bite. Just as this herbed zucchini salad I am sharing with you today. It is light, fresh ,crisp, filling and simple to make. Doesn’t it make you think that summer is in full swing?

If you have been eating a lot of lettuce and kale salads and it’s starting to get repetitive, try something new. I have been making salads like this quite a lot these past few weeks. As we don’t eat rice or bread for dinner so a bowl of lentil soup or curry with a few summery vegetables in salad form are good for a filling yet light meal. The simplicity of this salad is what makes it so delicious. In addition to zucchini this salad also features radish and red cabbage with loads of fresh herbs and lemon zest, which really pumps up the flavor. And, I love the contrast between the yellow, green, purple and red which is why I add a variety of fresh vegetables to every meal both to add flavor and nutrients.

Everything is sliced perfectly for easy eating. The thickness of the slice is entirely up to you. However, since the recipe calls for raw zucchini, less than 1/2 cm should be fine. If you cut them too thin, they can become soggy really easily. You absolutely do not need a mandolin or food processor to slice, but should you find yourself making it for a crowd, it’s really handy. And, if you don’t like the idea of eating it raw, cut them a little thick and steam for a short period of time. It is dressed simply with the classic blend of extra virgin olive oil and fresh tangy lemon juice.

If you haven’t used your zucchini in a salad, you really need to give it a try. It’s a nice change from the regular lettuce, cucumber or tomato salads.