It’s summer, and zucchini are everywhere! What to do with it all? This marinated raw zucchini salad is fast, simple, and a super fresh summer time side dish. Maybe you’re growing them in your garden, or there’s tons of zucchini on sale at the grocery store. Zucchini isn’t just for steaming or roasting on the grill! Check out my YouTube video to see how easy this is to make.
Ingredient Tips:
Rosemary and mint might seem like they are an odd pairing, but trust me, it works. I have a rosemary plant in my garden that I trimmed a few sprigs for this recipe. (Rosemary a hardy perennial plant that does well in many climates, try it!) Mint is also a fast grower in the garden and spreads easily. Comment below if you are getting these herbs out of your garden, too! Feel free to email me for more garden tips, as well (should I do a post about this?!).
I prefer Meyer lemon because they are a bit juicier, but any lemon will do for the marinade. When it comes to your sesame seeds, be sure they are toasted for full flavor impact.
Options:
I added goat cheese to the top of this raw zucchini salad because I can tolerate goat cheese over other dairy. Dairy-free feta would be great as well. These are totally optional, but add a delicious tangy quality if you can.
If you want to prepare this ahead of time: make the marinade and cut your zucchini, but don’t combine them until about 30 minutes ahead. Marinate too early, and the acidic lemon will make your zucchini soggy!
My favorite ingredients/products for this recipe:
- Local honey: buying local honey keeps beekeepers in business, bees help your local agriculture, protects the environment, and it tastes amazing! Grab some from your local farmers’ market or check in your grocery store for brands based in your area.
- Premier Research Labs Pink Salt: tons of minerals for healthy cell function. This is a great finishing/cold recipe salt, not really made for high heat cooking. Premier Pink Salt is a blend of two premium, untreated, solar-dried sea salts which deliver critical trace elements. The two salts are Mediterranean Sea Salt and Alaea Hawaiian Sea Salt, which gives it the pink color. Here is a similar one on Amazon Prime: Terrasoul Himalayan Pink Salt
- Pistachios: Pistachios are loaded with vitamins, antioxidants and healthy fats. Great as a topping on salads, in baked goods, or for a crunchy crust on meat. Grab a bag at good value from my Amazon link or from Costco.
(Disclosure: I may receive a very small amount of revenue if you purchase through my Amazon links. It does NOT raise the cost for you, but does help me keep on creating recipes and videos on Jana Eats. Thanks!)
Want some more easy gluten-free and dairy-free NOT BORING salads and sides for summer? Try these from Jana Eats:
Rate this recipe and let me know how you made your Raw Zucchini Salad in the comments below!
Recipe and how-to video from my YouTube channel below. Let me know how you liked it in the comments below. Rating and commenting helps others find this recipe, too!
Raw Zucchini Salad
Equipment
- Medium Salad Bowl
- Citrus Juicer (Optional)
Ingredients
- 1 large zucchini
- juice of 1 lemon, about ¼ cup
- 2 tbsp. honey
- 3 tbsp. fresh mint, roughly chopped
- 2 tbsp. fresh rosemary, roughly chopped
- 1 tsp. pink salt or sea salt
- handful of pistachios, roughly chopped
- 1 tbsp. toasted sesame seeds
Optional
- Goat cheese or dairy-free feta
Method
- Cut zucchini in half lengthwise, then into half moons about ¼ inch thick. Place in bowl.
To Make the Marinade
- Juice lemon into a small bowl, then add the honey, chopped rosemary and salt. Whisk until thoroughly combined.
Combine
- Pour the marinade over the zucchini pieces and toss to coat.
- Chop mint and pistachios, add to bowl along with sesame seeds. Optional, see Notes below: add dairy-free feta or goat cheese if you can tolerate it.
- Toss to combine and let marinate for about 30 minutes before serving.
Made tonight with feta-really good! Will double it next time.