Adrienne Gajownik


Raw zucchini salad

I've been eyeing raw zucchini salads for some time now, and I finally got around to making my own. I wish I had made this one sooner. It's so refreshing on a hot and humid summer day. And it is hot in Raleigh these days. If you avoid turning on your oven this time of year—because it turns your kitchen into a furnace and makes you break into a sweat—then you'll really enjoy this salad. Plus it's ready in minutes, so you can spend more time outside swimming or drinking cold beverages with friends. Pack this for your fourth of July festivities along with these toasts and a pitcher of watermelon agua fresca (or gin fizz).

Raw zucchini salad 
2 medium-sized zucchini
2 tsp lemon juice
2 tsp walnut (or olive) oil
1/4 tsp salt
1/4 tsp pepper
pinch of chili flakes
1-2 tbsp grated parmesan
1 tbsp of fresh basil and mint, shredded
handful of cherry tomatoes, sliced in half

Rinse and dry the zucchini. Shave off the skin with a vegetable peeler and discard (or compost!). Then shave the remainder of the zucchini into long ribbons and put into a bowl. If you have a hunk of zucchini left, just slice very thinly and toss into the bowl.

Mix the lemon juice, oil, salt, pepper, and chili flakes into a small dish. Drizzle over the zucchini and mix well with your hands. Depending on the size of your zucchini, you may want to add more or less dressing to the zucchini.

Top the zucchini ribbons with parmesan and herbs. Place the cherry tomatoes around the edge of the bowl. Serve immediately.

How is it already July? I can't believe how fast this year is flying by. Any big plans for the fourth, friends?