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Summer is a lovely time for raw vegetable salads. This zucchini salad is quick to put together and pairs nicely with a variety of main courses from poached salmon to grilled hamburgers. I use the fennel fronds to garnish the salad, but many herbs like dill and parsley complements the truffle dressing.
If you are not a big fan of the distinctive truffle flavor use sea salt and experiment with other spices like cumin. There are countless variations to this salad; try adding black olives and/or grapefruit slices. This is also delicious on a bed of wild arugula.
You can create delicate zucchini ribbons with a y peeler or slice thinly with a sharp knife (check out my post for an easy way to keep your knives sharp for under $10!). In my next post I’ll share another one of my favorite kitchen tools to quickly get ultra thin slices from vegetables like fennel and beets (hint: it’s not a mandoline).
Truffled Zucchini and Fennel Salad
If you prefer not to use truffle salt experiment with other spices like cumin or add more herbs.
1 fennel with fronds
1/4-1/2 cup extra virgin olive oil
1/4-1/2 teaspoon sea salt or truffle salt
1. Slice the zucchini thinly with a sharp knife or in ribbons with a vegetable peeler.
2. Slice the fennel very thin with a sharp knife.
3. Chop up the fennel fronds for a total of 1-2 tablespoons.
4. Combine all ingredients until the vegetables are coated in oil (start with less oil and increase amount if needed to coat the vegetables).
5. Serve immediately for a crunchy salad or let marinate in the oil to soften (the time depends on how thin the vegetables were cut).
This post is linked to GNOWFGLINS | Tuesday Twister, A Moderate Life | Two for Tuesday, The Nourishing Gourmet | Pennywise Platter Thursday, Food Renegade | Fight Back Friday, and Whole Foods for the Holidays | Naturally Knocked Up.
Do you have a similar salad recipe for raw zucchini? Any suggestions for other variations?