Zucchini Salad

Zucchini Salad (Serves 2)


I thoroughly enjoy cooking and creating. There are some days that I literally open the pantry and refrigerator and voila! This salad happened on one of those days. Our children were visiting family for the day; Seth and I were about to enjoy a sandwich but I wanted something fresh to go along with it…a simple side salad. Boom…Zucchini salad! This recipe was perfect for just the two of us but could easily be doubled.


1 large Zucchini, shaved

1 Vine Ripe Tomato, shaved

1 handful of Parsley, chopped

1 Scallion (Green Onion), chopped finely

3 Tbsp Apple Cider Vinegar

3 Tbsp Extra Virgin Olive Oil, good quality

½ Tsp Italian Seasoning

1 Tsp Dijon Mustard

1 Tsp blue Agave nectar

1 Tbsp Capers


-Using a mandolin slicer or vegetable peeler, slice zucchini and tomatoes into ribbons from top to bottom. (I use the 1/16 or 1.5mm setting on my mandolin). Chop parsley and finely chop green onion, set aside with zucchini and tomatoes.

-Whisk together Vinegar, Olive Oil, Italian Seasoning, Dijon Mustard, Agave and capers until combined. Toss both together until combined. Enjoy!



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