Raw Zucchini & Cucumber Salad
One of the most refreshing things you can make in summer. Thin ribbons of zucchini and cucumber dressed in a honey-mustard vinaigrette and left to soften for half an hour. Light, fresh, and almost no effort.
Prep
15 min
Cook
0 min
Total
15 min
Servings
2
Ingredients
- 2 medium zucchini
- 2 medium cucumbers
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp honey
- 1 pinch salt
- 1 pinch black pepper
- 1 handful fresh herbs (dill, basil, parsley or mint)
Method
- 1
Make the dressing: whisk together the mustard, olive oil, lemon juice, honey, salt and pepper in a large bowl.
- 2
Ribbon the vegetables: use a peeler to slice the zucchini and cucumbers lengthways into thin ribbons, working around the seedy core and discarding it — you only want the firm flesh.
- 3
Toss in the dressing: drop the ribbons straight into the bowl and toss well to coat.
- 4
Add the herbs: roughly chop your chosen herbs, scatter over the top and toss once more.
- 5
Rest for 30 minutes at room temperature. The zucchini will soften slightly and drink up the dressing.
- 6
Serve as is, straight from the bowl — no draining needed.
Nutrition per serving
170kcal
Calories
3g
Protein
16g
Carbs
10g
Fat