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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
lemons for zest and juice
tablespoons olive oil
handful fresh mint
salt and pepper
- 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.
- Right before serving, zest lemons over the salad and then pour in the strained juice in as well.
- Drizzle the olive oil and sprinke with salt and pepper.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Mint