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–+ servings

Zucchini Salad Recipe

This zucchini salad recipe is a fresh and tangy summer dish! It is made using raw zucchini that are in season and is ready in minutes!
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Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: Summer Recipes, Zucchini, Zucchini carpaccio, Zucchini Recipes, Zucchini Salad
Difficulty: Beginner
Servings: 4 people
Calories: 195kcal

Ingredients

  • 1 pound zucchini cut in ribbons
  • ⅓ cup Pecorino Romano shaved
  • ⅓ cup Hazelnuts
  • 4 tsp basil fresh
  • 4 tbsp lemon garlic vinaigrette

Instructions

  • Wash and pat dry the zucchini.
  • With a mandolin, vegetble peeler or Y peeler shave the zucchini forming thin ribbon along the longest side of the vegetable.
  • Place the ribbons on a plate.
  • In a bowl whisk together the lemon juice, extra virgin olive oil and the garlic.
  • Dress the zucchini with the dressing and toss it gently.
  • Top it with fresh basil leaves, toasted hazelnuts and shaved Pecorino Romano. Enjoy it!

Nutrition

Calories: 195kcal | Carbohydrates: 7g | Protein: 7g | Fat: 18g | Sodium: 182mg | Potassium: 378mg | Fiber: 3g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 23mg | Calcium: 119mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!