Author Notes
When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion. —zahavah
Ingredients
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3
zucchini
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1/2
red onion
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2
lemons for zest and juice
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2-3 tablespoons
olive oil
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1 handful
fresh mint
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salt and pepper
Directions
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Using a mandoline, slice zucchini and red onion.. If you don’t have a mandoline – no problem. Just slice the vegetables as thin as you can. Gently toss the vegetables together.
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Right before serving, zest lemons over the salad and then pour in the strained juice in as well.
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Drizzle the olive oil and sprinke with salt and pepper.
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Rinse and dry the mint leaves. Rip them into small pieces or chifonnade them into thin strips. (Chifonnade comes from french verb chiffoner = to crinkle and noun chiffon = rag.) The easiest way to cut the mint is to line the leaves up in a pile, roll them up into a tight tube, and slice perpendicularly with a knife.
Food writer, recipe developer, photographer.
Some people call me Zahavah, most call me Gayle.
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