Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

Raw and grilled zucchini salad with fresh mint and lemon

The other night we were having friends over for dinner and I needed to make something quick and easy to go with butternut squash risotto and grilled portobellos.

I remembered this Raw and Grilled Zucchini Salad from a class I taught at Con Olio this spring that is really fresh, tasty, and quick to make. It’s the perfect salad for your menu when you have extra zucchini and tomatoes on hand– maybe you are experiencing this right now!

You won’t need a fancy spiralizer for the raw zucchini. Just use a simple vegetable peeler to make wide strips. Cut them to whatever length you’d like, or leave them long. They will wilt a little bit once dressing is added.

Feel free to experiment with other simple dressings like a balsamic vinaigrette using a white or traditional dark balsamic vinegar, extra virgin olive oil, sea salt, and pepper.

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Vegan/Vegetarian
Serves: 8 servings
Ingredients
Salad
  • 2½ pounds mixed zucchini and yellow summer squash
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper
  • 1 cup loosely packed mint leaves, torn
  • 1 cup Italian parsley, destemmed
  • 2 cups baby tomatoes, halved
  • ⅓ cup pine nuts, toasted
Dressing
  • 1 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper
Instructions
  1. Light a grill or preheat oven to 400°F.
  2. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons, set aside in a medium bowl and refrigerate.
  3. Slice remaining zucchini and summer squash into ¼-inch diagonals or rounds and transfer to a large bowl. Drizzle with olive oil. Season with salt and pepper.
  4. Grill zucchini and squash over high heat until lightly charred, 5 minutes (or roast on a sheet pan for 15-20 minutes, turning zucchini halfway. Return to the large bowl.
  5. Add the squash ribbons, mint, parsley, and tomatoes and toss.
  6. In a small bowl, whisk the lemon zest and juice with olive oil. Season with salt and pepper.
  7. Toss the dressing with all of the salad ingredients. Serve on salad plates and garnish with toasted pine nuts.

I hope you love making the Raw and Grilled Zucchini Salad!

Here are some quick links to some other summery salad recipes on cookloveheal.com:

Baby Arugula Salad with Berries and Lemongrass Mint Vinaigrette

Southwestern Salad with Cilantro Lime Dressing

 

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

Greek Salad with Creamy Cashew-Dill Dressing

Bon appétit!

 

Shaved Carrot, Radish, and Green Apple Salad with Lemon and Fresh Mint

Try this light and refreshing shaved salad as a side to almost any meal. Radishes are good at dissolving fat, while green apple and lemon have the sour taste that is cleansing for the liver and gall bladder. The mint garnish gives it a super fresh taste!

Shaved Carrot, Daikon, and Green Apple Salad with Lemon and Fresh Mint
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Macrobiotic
Serves: 4 servings
Ingredients
  • 1 daikon radish or 1 bunch red radishes, thinly sliced
  • 2 medium carrots, trimmed and peeled into wide strips
  • a few pinches sea salt
  • 1 green apple, cored, cut into quarters, then thinly sliced
  • ½ lemon, juiced
  • 1 teaspoon ume plum vinegar (optional)
  • ½ lemon, sliced into thin quarter moons
  • handful fresh mint leaves, chiffonade
Instructions
  1. Place daikon and carrot into a large bowl. Massage sea salt into vegetables for a minute or two, until vegetables are shiny.
  2. Add green apple, lemon juice, and umeboshi vinegar (if using). Toss to coat the entire salad.
  3. Plate salad with sliced lemon and fresh mint leaf slivers.
Note
  1. Umeboshi vinegar will add a salty, sour taste to the salad.
Variation
  1. Add ½ bulb fresh fennel, cored and thinly sliced.

 

 

Greek Salad with Creamy Cashew-Dill Dressing

Greek Salad with Creamy Cashew-Dill Dressing
 
Author:
Recipe type: Salad
Cuisine: Greek
Serves: 6 servings
Ingredients
Salad
  • 6 cups romaine lettuce, rinsed, spun, and chopped
  • 1 ripe tomato, sliced (or 1 cup grape tomatoes)
  • 1 cucumber, peeled and sliced
  • ¾ kalamata olives, halved
  • ¼ cup red onion, sliced
Dressing
  • ½ cup cashews, soaked in hot water for 1 hour
  • ½ cup spring or filtered water
  • 1 clove garlic
  • 2 scallions, white and light green parts
  • 1 tablespoon lemon juice
  • 1 teaspoon umeboshi vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh mint
  • ½ teaspoon dried oregano
  • sea salt, to taste
Instructions
Salad
  1. Place greens onto a platter or individual salad bowls. Decorate greens with tomato slices, cucumber slices, olives, and red onion.
Dressing
  1. Drain cashews and discard soaking water.
  2. Blend cashews in blender or VitaMix with water, garlic, scallions, lemon juice, and umeboshi vinegar until smooth.
  3. With blender on low speed, add in olive oil and blend until incorporated.
  4. Add dill, mint, and oregano and blend on low for a few seconds.
  5. Add a pinch or two of sea salt, if needed, to balance flavors.
  6. Pour dressing into a bowl or creamer to serve alongside salad.
Variation
  1. Serve with goat feta or homemade tofu feta cheese on the side.

 

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Join the Cook Love Heal Community!

Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

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