I made this zucchini salad last week. I’ve been trying to find more interesting ways to make different salads in an effort to eat more healthy. I didn’t think I would like this salad at first, but boy was I wrong. This salad is so amazing. The spiciness of the radishes and the saltiness of the Parmesan add so much flavor. You won’t believe how easy it is to put together either. It’s the perfect way to use up your last of the season zucchini, and would make a great light dinner or lunch.
I added this recipe, along with 5 more zucchini recipes at Tablespoon.com.
Yield: Serves 4
4 whole zucchini, sliced very thin
1/2 medium red onion, sliced thin
4 whole radishes, sliced thin
2 tablespoons fresh basil, chopped
2 tablespoons fresh flat leaf parsley, chopped
3 tablesoons lemon juice
2 tablespoons olive oil
12 slices shaved Parmesan
2 tablespoons kosher salt
Slice zucchini as thinly as possible and add to a strainer or colander. Add 2 tablespoons kosher salt and toss to coat. Place another bowl on top of zucchini.
Let zucchini marinate in salt for 15 - 30 minutes. Every 5 minutes, press bowl down on colander to press out water from zucchini. After zucchini is done, rinse off salt very well under running water.
In a separate bowl, add red onion, radishes, fresh basil, fresh parsley, lemon juice and olive oil.
Add rinsed zucchini to bowl with other vegetables. Toss well and garnish with shaved Parmesan.
This post was sponsored by Tablespoon.com.
