This is the perfect salad to eat when the weather’s hot; zucchini’s in season; and you don’t want to make anything fussy. Fresh zucchini is silky and pairs perfectly with a light lemon vinaigrette with a pinch of salt.
(Sadly, hot weather is not what inspired this salad. It is cold and dreary here in Seattle, but that won’t stop me from enjoying some summer produce.)
I’m not giving you measurements because they don’t matter for this salad, and I think you have made a salad before if you are reading this blog. Plus, that’s part of the joy of a salad– improvisation.
(And I’m being to the point because I’ve been in class all day, and I had 3 hours of homework. I can’t wait to finish this Masters completely!)
Raw Zucchini Salad
Peel the zucchini into long strips with a peeler. Squeeze the lemon over it, and drizzle with olive oil. Sprinkle with kosher salt. Toss with your hands. Taste, and adjust seasonings.