Hello. And again I want to surprise you today with how many interesting and very tasty things can be prepared from ordinary zucchini. And if it’s unlikely to surprise anyone (although I still tried to do this in previous collections), then salads from this vegetable in its raw form will be a surprise for many.
Meanwhile, these are excellent salads. which fit very well both into a weight loss system and as a light summer snack on a hot day when you don’t want any heavy food.
There are a great many options for preparing such a salad, and I offer you a selection of 9 of them, which, in my opinion, are very tasty and, at the same time, easy to prepare.
Please note that in some cases you need to let the zucchini marinate in the dressing for a couple of hours. To make it more convenient, at the beginning I have placed quick methods where you don’t have to wait so long.
And one more thing: only young zucchini is suitable for salads - juicy and with unformed seeds.
Hard, stale vegetables with large seeds will only ruin everything.
Fresh zucchini salad with cucumbers and vinegar
It must be said that these vegetables are very often used in pairs. And you will see this as you read the article. This is a very successful taste combination, which many ultimately prefer.
If you have never tried raw zucchini salads, then start with this.
Ingredients:
- Zucchini - 1 piece
- Cucumbers - 3 pcs.
- Onion - 1/2 pcs
- Garlic - 2-3 cloves
- Dill - a small bunch
- Wine vinegar - 2 tbsp
- Grain mustard (French) - 1 tsp
- Olive oil - 2-3 tbsp
- Salt - to taste
Preparation:
1. To prepare, we need a special grater that cuts vegetables into the thinnest petals (slices). Without it, cutting vegetables will be extremely problematic.
In extreme cases, you can use a regular potato peeler. It won't be as convenient, but just as tasty and beautiful.
2. Peel the zucchini, cut off the tails, grate and place in a deep bowl. Add to it the onion, cut into half rings and vinegar. Mix thoroughly and leave to lightly marinate for 10 minutes.
3. Meanwhile, prepare the remaining ingredients: grate the cucumbers on the same grater, chop the garlic and herbs with a knife.
4. When all the ingredients are ready, combine them together, add mustard and vegetable oil, add salt and mix thoroughly.
Ready. Bon appetit!
A simple recipe with raw zucchini for weight loss
If you are on a diet and don’t know how else to diversify your menu with low-calorie dishes, then this salad will come in handy. Yes, it contains olive oil, but not much at all. And do not forget that fat in reasonable quantities must be in the diet. So don't avoid it under any circumstances.
Ingredients:
- Young zucchini - 2 pieces
- Olive oil - 2 tbsp
- Dried basil - 2 heaped tsp
- Lemon juice - 2 tbsp
- Garlic - 2 cloves
- Salt, pepper - to taste
Preparation:
1. Peel the zucchini, cut off the ends and cut into slices.
2. Prepare the dressing by mixing lemon juice, dried basil, salt, pepper and garlic, squeezed through a press, in a glass with vegetable oil.
3. Add the resulting mixture to the zucchini, mix thoroughly and let soak for 15 minutes.
Ready. Bon appetit!
Video on how to prepare salad with tomatoes and cucumbers
During the summer season, you can diversify recipes with other seasonal vegetables, such as cucumbers and tomatoes, so that it does not seem that only zucchini is on the menu.
A quick and tasty appetizer of fresh zucchini with sour cream
Not everyone likes vegetable oil as a salad dressing. This recipe is especially for them. Sour cream will be used as a dressing (although mayonnaise will work fine).
Ingredients:
- 2 fresh cucumbers
- 1 small fresh zucchini
- 1 onion
- 2-3 cloves of garlic
- Parsley and dill
- 3-4 tbsp sour cream
- Salt - to taste
Preparation:
1. Cut the zucchini peel and cut it into thin slices. We do the same with cucumbers and onions.
2. Pour sour cream into a bowl, add garlic squeezed out with a garlic press and mix thoroughly.
Everyone has a different degree of love for garlic, so before dressing the salad, try what you get - you might want to add a little more garlic.
3. Place vegetables in a deep bowl in layers: first cucumbers, then zucchini and onions. Salt. Place sour cream and chopped herbs on top.
Before serving, mix the salad.
Ready. Bon appetit!
Step-by-step photo recipe for salad with zucchini, tomatoes and egg
A recipe with more complex ingredients, but still tasty and satisfying. It is no longer for those losing weight and can completely replace a lunch dish.
Ingredients:
- Small young zucchini - 2 pieces
- Strong tomatoes - 2 pcs.
- Boiled eggs - 2 pcs
- Green onion - 1 bunch
- Greens - 1 bunch
- Mayonnaise - 2 tbsp. heaped spoons
- Lemon juice -2 tbsp
- Salt - 1 teaspoon
- Pepper - to taste
Preparation:
1. Remove the peel from the zucchini, cut them into small strips and pour into a colander. Add 1 teaspoon of salt, stir and leave for 15 minutes.
This is necessary so that the vegetables release their juice and the salad does not turn out too watery.
2. Cut off the stalks of the tomato and cut into thin strips half a centimeter wide.
3. Cut the green onions into rings, chop the greens with a knife.
4. Combine tomatoes and herbs in a salad bowl, add diced boiled eggs and lightly pepper.
5. Back to the zucchini. We place them on a paper towel, and blot the top with another paper towel. In addition to moisture, the paper will also absorb excess salt.
6. Place the dried zucchini in a salad bowl, add mayonnaise and mix.
7. As a finishing touch, add lemon juice, mix again and you’re done.
Bon appetit!
How to make an appetizer with fresh vegetables and cheese
The salad comes from sunny Italy. You don’t need a lot of products for it, but you’ll have to run to the store to get them, since it’s unlikely that anyone keeps them in the refrigerator all the time. But it's worth it.
Ingredients:
- Young small zucchini - 6 pcs.
- Cheese cheese – 120 g
- Rucola – 100 g
- Juice of 1 lemon
- Olive oil
- Salt pepper
Preparation:
1. Cut the zucchini into slices, place in a colander, add a teaspoon of salt and stir. Leave for 20 minutes to allow the vegetables to release their juice.
If the zucchini is really young, then they have a delicate peel and it is not necessary to cut it off.
3. Then mix the settled zucchini in a salad bowl (try it, if they are too salty, rinse in running water and dry with a paper towel), arugula leaves, dressing and mix well.
4. Break the cheese into small pieces and add to the salad immediately before serving.
Bon appetit!
Korean salad recipe with fresh zucchini
And now we come to recipes that use raw zucchini, but require time for them to marinate in a ready-made salad. You'll have to wait a couple of hours, but you won't be disappointed.
How to deliciously marinate vegetables with honey
Honey is usually used for pickling. I suggest you use honey for these purposes. The result is an original and interesting taste. Be sure to try it.
Ingredients:
- 3 medium zucchini (500 - 700 grams)
- 1 tbsp. salt
- 1 tbsp. honey
- 1 - 2 cucumbers
- 1 bell pepper
- 1 bunch of dill
- 4 - 5 cloves of garlic
- 1 lemon
The preparation is very simple and unpretentious: you need to cut all the vegetables into small strips, squeeze out the garlic with a garlic press, and chop the greens. Then combine everything in a salad bowl, add salt, add honey and mix.
You can also cut the lemon into strips, or simply squeeze the juice out of it.
After this, we put the salad in the refrigerator to marinate and after 2 hours it is ready. Bon appetit!
Simple dietary salad with raw zucchini and honey
But this is perhaps the simplest salad, which also fits perfectly into a healthy diet.
Ingredients:
- 2 young zucchini (500 - 600 grams)
- 1 bunch of dill
- 3 - 4 cloves of garlic
- 0.5 tsp salt
For refueling:
- 1 tbsp honey
- 0.5 tsp grape or apple cider vinegar
- 0.5 tsp sunflower oil
Preparation:
1. Cut the zucchini into slices using a vegetable cutter and put them in a salad bowl.
2. Salt, add chopped garlic and herbs. Mix.
3. Then pour in the dressing prepared from thoroughly mixed honey, vinegar and sunflower oil. If desired, you can add ground pepper. Mix everything very well and put the salad bowl in the refrigerator for 2 hours.
And you're done. Bon appetit!
As you can see, if you wish, you can prepare wonderful dishes even from the simplest ingredients. And it’s especially easy and pleasant to do this in the summer, harvesting your own harvest from healthy vegetables, rather than buying by-products that are extremely poor in vitamins in the supermarket.
That's all for today, thank you for your attention.
Summer is a wonderful time of year for those who monitor their health and try to eat right. It is in the summer that it becomes possible to use young, fresh zucchini to prepare all kinds of dishes. Zucchini can be eaten not only in or form. Fresh zucchini contains significant quantities of vitamin C and minerals; in addition, it contains very little sugar, which is why nutritionists recommend this vegetable as a snack to all those who suffer from gastrointestinal disorders, diabetes or excess weight.
Fresh young zucchini and zucchini are low-calorie, nutrient-rich vegetables, making zucchini salad, crisp and light, the perfect dish for hot summer weather.
Salad of young zucchini
Ingredients:
- Dill or parsley
- Young zucchini - 1-2 pcs.
- Ground black pepper
- Tomatoes - 3 pcs.
- Sour cream
- Garlic - 1 clove
Cooking method young zucchini salad:
Wash the fruits of young zucchini and dry with a paper towel. Using a sharp knife or vegetable peeler, carefully cut off the skin. Cut the zucchini lengthwise into halves, cutting each into neat, thin slices.
Wash the tomatoes, dry with a paper towel, cut into halves. Using a teaspoon, remove the seeds and cut each part of the tomato into thin strips.
Wash the dill or parsley, dry it, and finely chop it with a knife.
Peel the garlic, pass through a press or grate on a fine grater.
Mix all prepared vegetables in a bowl, add pepper and salt to taste. Season with sour cream, mix well.
Transfer the salad to a salad bowl to serve.
Spicy raw zucchini salad
Ingredients:
- Water - 1 tbsp. spoon
- Young zucchini (raw) - 200 g
- Finely chopped cilantro - 1 tbsp. spoon
- Onions - 0.5 pcs.
- Olive or sunflower oil - 2 tbsp. spoons
- Carrots (medium) - 1 pc.
- Ground black pepper
- Vinegar 6% - 1 tbsp. spoons
- Garlic - 2 cloves
Cooking method spicy raw zucchini salad:
Rinse the zucchini, dry with a paper towel, and cut into thin slices.
Peel the carrots and grate on a medium grater. Peel the onion and cut into thin half rings.
Chop the garlic and press with the blunt side of a knife.
Mix all the vegetables in a bowl, add cilantro, vinegar diluted with water, salt and pepper. Season the salad with vegetable oil.
Mix all ingredients again and place in a salad bowl. Let stand for 10-15 minutes before serving.
Zucchini salad with tomatoes
Ingredients:
- Fresh basil (leaves) - 2 pcs.
- Small young zucchini - 1 pc.
- Cilantro (chopped) - 1 tbsp. spoon
- Red onion - 0.5 pcs.
- Sunflower or olive oil - 2 tbsp. spoons
- Carrots (medium) - 1 pc.
- Ground black pepper
- - 1 PC.
- Salt to taste
- Balsamic vinegar - 1 tbsp. spoon
Cooking method zucchini salad with tomatoes:
Rinse the zucchini, leaving the tender skin on. Grate the zucchini for Korean salads.
Peel the carrots, rinse well and grate them in the same way as the zucchini.
Peel the onion and cut into thin rings or half rings.
Mix all ingredients, add cilantro, salt.
Cut the tomatoes into thin half-circles and add to the salad.
Combine vegetable oil with vinegar, add pepper and basil. Season the salad and carefully mix the ingredients.
Salad of young zucchini with tomatoes, sweet peppers and olives
Ingredients:
- Mustard - 2 tbsp. spoons
- Dill
- Zucchini - 300 g
- Green onion (feather) - 50 g
- Pitted olives - 10 pcs.
- Vegetable oil - 50 ml
- - 100 g
- Ground black pepper
- Tomatoes - 200 g
- Sugar
- Thyme (sprigs)
- Tomato paste or juice - 2 tbsp. spoons
Cooking method:
Remove the core from the zucchini and cut the remaining pulp into thin slices.
Place the tomatoes in boiling water for a few seconds, rinse with cold water, remove the skin and cut into small pieces.
Remove the core and seeds from the pepper and cut into thin strips.
Peel the onion and cut into thin rings.
Cut the olives into 4 parts.
Mix all the ingredients prepared for the salad.
Mix vegetable oil with mustard, tomato paste and vinegar. Add sugar, salt, black pepper, beat everything lightly with a whisk. Season the salad with the resulting mixture and mix gently.
Transfer the salad to a salad bowl, add finely chopped thyme, green onions and dill.
Best chef Yuri Rozhkov - the best recipes
Fresh zucchini salad is not the most common dish on the tables of ordinary Russians. Typically, zucchini is always thermally processed and then included in stews, baked goods, first and second courses. However, we suggest that this time you prepare a salad with fresh zucchini so that you can experience the fresh and juicy taste of the vegetable.
and zucchini
This juicy snack will delight you with its delicate taste. Since this salad is rich in fiber, it can be prepared for those who want to lose weight. Serve this dish as a side dish with meat and fish, thereby accelerating the absorption of healthy protein. How to make a salad of fresh zucchini and fresh cabbage:
- Take half a small forkful of white cabbage and chop it into thin strips.
- Peel two medium carrots and one young zucchini and then grate them using a Korean carrot grater.
- Cut two fresh cucumbers into thin half rings.
- Chop one stalk of celery.
- Squeeze the juice from one small lemon.
- Chop the parsley and dill as desired.
- Grind two teaspoons of coriander seeds using a mortar.
- Mix all the prepared ingredients, add spices to them and pour in lemon juice, previously mixed with two tablespoons of vegetable oil.
After the salad has been infused in the refrigerator, serve it to the table as an appetizer or side dish.
Korean fresh zucchini salad
If you want to surprise your guests, then place this savory appetizer on the festive table in front of them. The dishes have long gained popularity among Russians, so it’s difficult to surprise anyone with bright pickles. However, not every housewife knows how to prepare a salad from fresh zucchini. Read the recipe and try making a snack with us:
- Peel the zucchini (one kilogram) and grate it until it turns into thin strips.
- Place the workpiece in a deep bowl, pour boiling water over it and leave it alone for ten minutes.
- Prepare the seasoning by mixing two teaspoons of ground coriander, half a teaspoon of ground black pepper, half a spoon of allspice, paprika and hot pepper to taste, a teaspoon of sugar and salt. If you don’t want to bother with spices, you can purchase ready-made Korean carrot seasoning.
- Squeeze the zucchini thoroughly and lay it out to dry on a smooth surface.
- Peel two cloves of garlic and one onion.
- Chop the onion very thin, fry in a frying pan, and then mix with the zucchini and seasoning.
- Add garlic, passed through a press, to the vegetables and place them in a frying pan with heated oil. Add three tablespoons of vinegar, stir quickly, transfer the vegetables to a glass bowl and place in the refrigerator for several hours.
When the appetizer is ready, you can add a few shavings of fresh carrots to add some color to the dish.
Fresh zucchini salad with tomatoes
This fresh summer dish will surely appeal to lovers of raw vegetable salads. To prepare it, you will need:
- Heat seven almonds in a hot dry frying pan for half a minute.
- Cut three tomatoes into small slices and place in a salad bowl.
- Add three cloves of chopped garlic and nuts there.
- Peel one medium young zucchini and cut the pulp into thin slices using a vegetable cutter.
- Add salt, pepper and olive oil to the salad.
Mix the ingredients and serve the dish.
from zucchini
We invite you to try a delicious dish of vegetables and herbs. How to make a salad from fresh zucchini? The recipe is very simple:
- Cut one red onion into thin strips.
- Peel one young zucchini and cut into thin slices with a vegetable slicer.
- Mix the vegetables, sprinkle with vinegar, add a spoonful of mustard, a little sugar and vegetable oil.
- While the zucchini is marinating, tear a few lettuce leaves with your hands, mix them with chopped arugula and place on a plate. Place the zucchini on top of the greens and pour the remaining sauce over them.
Raw zucchini salad “Vitamin”
As you know, during heat treatment, many useful substances that are originally contained in vegetables disappear. Therefore, we will try to preserve the maximum amount of vitamins and microelements by preparing a salad of fresh zucchini. Recipe:
- Remove the thick skin from fresh zucchini by cutting it off with a knife. Grate the pulp on a fine grater or cut it into thin strips (you can use a Korean carrot grater).
- Salt the zucchini and leave it alone for 10 or 15 minutes. After this, drain the excess juice and squeeze the workpiece with your hands.
- Peel the fresh cucumber and cut into thin slices.
- Chop the dill greens randomly with a knife.
- For dressing, mix the juice of one lemon and three tablespoons of olive oil.
- Combine the ingredients, season them with sauce, add salt and spices to taste.
Serve the finished dish immediately as a side dish or as an appetizer before dinner.
Greek zucchini salad
Despite the fact that this dish is very reminiscent of Asian dishes, you can find this dish in many Greek restaurants. To cook with fresh zucchini, you will need:
- Cut one small young zucchini into thin and long strips.
- Salt the mixture, mix and leave for half an hour.
- To prepare the dressing, chop one clove of garlic and place it in a deep bowl. Add to it half a tablespoon of mustard, the juice of one lemon, two tablespoons of olive oil and a spoon of soy sauce. Next, if you wish, you can add a tablespoon of chopped oregano, 50 grams of anchovies in oil or a teaspoon of finely chopped dill to the sauce.
- Squeeze the released liquid from the zucchini, place them in a salad bowl, pour in the dressing and mix well.
Sprinkle the finished salad with chopped parsley, stir again and sprinkle with sesame seeds. If you want, you can add some grated cheese to the dish.
Salad of young zucchini with sour cream
If a lot of vegetables are ripe at your dacha, then be sure to experiment with recipes. This time we invite you to try a light, crispy snack that is the perfect dish for hot summer weather. The salad recipe is as follows:
- Take one or two young zucchini, remove the skin, cut the flesh into two halves and cut each into thin slices.
- Cut three tomatoes into slices, remove the seeds, and cut the hard part into strips.
- Chop the dill and parsley with a knife.
- Pass a clove of garlic through a press and mix with the rest of the ingredients.
Season the salad with sour cream and salt, place in a beautiful salad bowl and serve.
Conclusion
We hope you enjoy the recipes we have collected for you in this article. Remember that zucchini goes well with cucumbers, carrots, cabbage, as well as various sauces and savory dressings. Add lemon juice, vegetable oil, mustard and soy sauce to them. Prepare delicious meals and surprise your loved ones with original snacks made from fresh vegetables.
Ingredients:
- Zucchini (young or zucchini) - 1 pc.
- Tomatoes - 1-2 pcs.
- Carrots - 1 pc.
- Red onion - 1 pc.
- Greens (basil and cilantro).
- Vegetable oil - 2-3 tbsp. l.
- Wine or apple vinegar - 1 tbsp. l.
- Salt pepper.
Opening the vegetable season
During the vegetable season, it is rare that a housewife will deny herself the pleasure of preparing some tasty and healthy snack to please herself and her loved ones.
Most often, juicy tomatoes, sweet peppers and crispy cucumbers are used, but for some reason zucchini salad is not often prepared, preferring to use these vegetables for hot dishes, or, in extreme cases, preparations for the winter.
Meanwhile, there are a lot of recipes for zucchini salads, and not all of them are added fried or canned. A healthy and light salad can be made from fresh zucchini, but only from young ones, with thin, tender skin and small seeds.
If you have young vegetables or zucchini with tender flesh that has a pleasant nutty flavor at your disposal, then it’s time to try one of the salad recipes in which zucchini is added raw. This dish will appeal to all lovers of fresh, light and juicy snacks, as well as those who are watching their weight.
"Zucchini" benefits
As you know, zucchini is one of the lowest-calorie vegetables (24 kcal per 100 g), if you eat it regularly, you can lose several extra pounds in a short time. In addition, raw zucchini and, as a result, a salad made from them are very healthy.
The pulp contains many mineral salts necessary for normal metabolism in the body, in particular: potassium, calcium, phosphorus, magnesium, sodium, etc.
Zucchini is rich in vitamins C, A and B, the amount of which is greatly reduced during heat treatment.
A salad recipe made from fresh zucchini will be useful for those who want to remove excess fluid from the body, as well as for people suffering from various diseases of the gastrointestinal tract, kidneys and liver, hypertensive patients and diabetics.
Zucchini salads can be prepared with the addition of all kinds of vegetables: cucumbers and tomatoes, peppers and cabbage, onions and carrots. Salads made from fried zucchini with the addition of meat or poultry are very tasty.
Such snacks can be either soft and tender, or spicy, hot and piquant if you add spices to your taste. Zucchini salad should definitely be prepared with garlic, since both of these products complement each other perfectly, emphasizing the best taste qualities of each other.
As a dressing for zucchini salads prepared according to numerous recipes with photos, sauces based on sour cream, mayonnaise, vegetable oil are used, adding aromatic herbs, mustard, ground pepper, coriander, cumin, etc.
Make your diet more varied by adding a fresh and light salad of young zucchini. And for the winter, be sure to prepare salads with zucchini, using proven recipes with photos.
Preparation
Zucchini and tomato salad can be prepared as a refreshing light side dish for meat or fish dishes or served as an appetizer on its own.
- Wash small young zucchini and cut into thin long strips. If the skin is thin, then it does not need to be removed. For slicing, you can use a Korean grater or a special vegetable cutter.
- Grind a medium carrot in the same way.
- Cut the onion into thin half rings.
- Combine the ingredients in a salad bowl, add salt and chopped cilantro.
- Cut the tomatoes in half and cut into thin slices, then add to the rest of the products.
- Separately, mix the oil with vinegar, ground black pepper and chopped basil. Pour the resulting dressing over the salad and mix gently.
Spicy salad with bell pepper
There are many recipes that allow you to prepare a spicy zucchini salad, for example, with bell pepper.
- To do this, you need to cut the zucchini pulp into thin slices, peeled tomatoes into slices, and bell peppers (preferably green or yellow) into strips.
- Chop the onion into half rings, cut several large olives into quarters.
- Combine everything in a salad bowl.
- Separately, make a dressing by mixing sunflower oil with tomato paste, mustard and table vinegar (2 tablespoons each).
- Add a pinch of ground pepper, salt and sugar to the sauce, stir thoroughly and pour it over the vegetables. Sprinkle chopped green onions, thyme (fresh or dried) and dill on top of the salad.
Korean zucchini salad has a very piquant taste. This zucchini and carrot salad is quite simple to prepare, but will certainly delight everyone who tries it.
- You need to cut small zucchini into thin slices, salt well and leave under pressure in a bowl for 1.5-2 hours.
- At this time, cut the carrots and bell peppers into thin strips.
- Chop the onion into half rings and fry in oil.
- Drain all the liquid from the zucchini that has given juice, add the onion, carrots and pepper.
- Sprinkle the vegetables generously with ground black pepper and chili, chopped garlic, and sesame seeds.
- Add a pinch of sugar, soy sauce and vegetable oil (sesame oil is best), stir thoroughly, add vinegar and stir again. Place in the refrigerator for an hour.
Diet zucchini salad
A very tasty dietary salad can be made from zucchini and cabbage.
- To do this, you need to chop the cabbage finely, chop the young zucchini and carrots on a Korean grater, cut the cucumbers and celery stalks into thin slices.
- Chop the parsley, mix it with vegetables, sprinkle the salad with crushed coriander seeds and ground pepper, pour over lemon juice and vegetable oil.
- Mix.
Zucchini salad for the winter
Recipes with photos that suggest preparing zucchini salad for the winter make your eyes widen, but even so it’s difficult to find something original. Try making winter zucchini salad in honey dressing.
- To do this, zucchini (1 kg) needs to be cut into four parts, each of which is then cut into long thin slices.
- Place them in a saucepan, add chopped parsley, salt (1 tsp) and ground pepper (1/3 tsp), leave for 30-40 minutes.
- Crush 4-5 cloves of garlic through a press, mix it with honey (2-3 tbsp), 6% vinegar (4 tbsp) and vegetable oil (preferably olive oil - 1 cup). Pour the resulting marinade onto the zucchini, draining the pre-formed liquid from them. Mix everything thoroughly and place in sterilized jars. Store in a cool place.
Use the photo to effectively serve a zucchini salad, although, as a rule, such appetizers themselves turn out bright and beautiful. To make the dish even more appetizing, you can lay it out in portions on lettuce leaves, sprinkle with any seeds or garnish with a bright sour berry sauce.
Raw zucchini salad is a very light dish, suitable for both those who are on a diet and those who are simply looking after their health.
To prepare raw zucchini salad, use young zucchini. Most people use this vegetable boiled, baked, or fried. But few people know that it can also be eaten raw. After all, fresh zucchini contains a large amount of minerals and vitamin C.
Only young zucchini is consumed raw. Long-ripened vegetables must undergo culinary heat treatment, so choose young vegetables for a raw food diet.
Raw zucchini salad “Cheese”
This salad doesn't take much time to prepare. The ingredients are always on hand. And it’s not even worth discussing the usefulness of this recipe.
- zucchini - 200 g
- spicy cheese - 70 g
- pumpkin seeds - 30 g
- dill, onion - to taste
- vegetable oil - 1 tbsp. spoon
- vinegar - 1 teaspoon
- salt and pepper - a pinch
- Cut the young zucchini into thin slices, pour in vinegar, and leave to marinate for a while.
- After 15-20 minutes, add chopped dill or onion, oil and salt.
- Mix the salad, sprinkle with grated sharp cheese and fried pumpkin seeds and stir lightly again.
- The salad is ready, enjoy your meal!
Zucchini marinated in vinegar will become soft and pleasant to the taste, even if it sits there for a few minutes.
Raw zucchini salad “From the garden”
All products used can be taken from the garden. A simple salad to prepare, but very tasty.
- zucchini - 400 gr
- dill and parsley
- carrots - 200 gr
- cucumbers - 200 gr
- onion - 100 gr
- sesame oil - 1 tbsp
- Three zucchini on a grater.
- Next, grate the carrots.
- Next, grate three cucumbers.
- Cut the onion into rings.
- Finely chop the dill and parsley.
- Mix all the ingredients.
- Season with sesame oil.
You can grate the zucchini using a Korean carrot grater. You will get a very beautiful straw.
Raw zucchini salad “Honey”
Delicious original salad. It would seem that incompatible products complement each other perfectly in the salad.
- zucchini - 360 g;
- cherry tomatoes - 2 handfuls;
- radish - 70 g;
- a bunch of basil leaves;
- wine vinegar - 15 ml;
- Dijon mustard - 10 g;
- honey - 5 g;
- lemon juice - 15 ml;
- olive oil - 30 ml.
- Cut the zucchini into thin strips lengthwise to create long noodles.
- Sprinkle the zucchini noodles with salt and leave for half an hour to allow the vegetable to release excess liquid.
- Squeeze out the noodles and place them in a salad bowl along with the cherry tomato halves and thin radish slices.
- Add basil leaves to the vegetables and start dressing.
- For the dressing, mix lemon juice with olive oil, honey and mustard.
- Season the dish.
A delicious sauce is made from several ingredients, for example, as in this recipe: lemon juice with olive oil, honey, mustard. There is a sweet-spicy taste, giving off a little sourness.
Korean raw zucchini salad
An unusual zucchini recipe, a little spicy.
- zucchini - 1kg
- carrot - 1 piece
- sugar - 1 tbsp
- salt - 1.5 tbsp
- coriander - 1 tsp.
- ground red pepper - 0.5 teaspoon
- vinegar - 1 tbsp
- sunflower oil - 1 tbsp
- pepper - 1 piece
- garlic
- Grate the carrots.
- Cut the zucchini in half and cut into slices.
- Add sweet pepper. Cut it into strips.
- Stir the vegetables and leave for 20 minutes so that they release their juice and the zucchini becomes softer.
- While the vegetables are simmering, finely chop the garlic.
- Squeeze the vegetables out of the water and transfer them to another bowl.
- Add garlic, vinegar, sugar, coriander, ground red pepper.
- Mix everything thoroughly and season the salad with sunflower oil
- Mix and put in the refrigerator.
Zucchini should be small in size so that there are no seeds. The younger the better. The prepared salad must be placed in the refrigerator for soaking; it would be ideal if it stands there for a day.
Watch a detailed video on how to prepare this salad:
Raw zucchini salad with ham
A hearty and healthy summer salad.
- zucchini - 100 g
- ham - 70-100 g
- parsley - 20 g
- tomato - 1 pc.
- mustard - 1 teaspoon
- canned artichokes - 50 g
- vegetable oil - 2 tbsp. spoons
- lemon juice - 2 tbsp. spoons
- sugar and salt - a pinch
- walnuts - a handful
- Cut the ham and artichokes into cubes.
- Three zucchini on a grater, cut the tomato into slices.
- Mix all ingredients in a bowl.
- Drizzle with a dressing of mustard, butter, lemon juice, sugar and salt.
- Serve the salad, garnished with parsley and walnuts.
Ham can be replaced with doctor's sausage or ham.
Raw zucchini salad “Magic”
A very tasty and impressive dish with a quick marinade.
- Zucchini - 500 gr
- Salt - 1 teaspoon
- Garlic clove - 3-4 pcs.
- Honey - 1 tablespoon
- Vegetable oil - 100 ml
- White wine vinegar - 1 tbsp
- Dill and cilantro
- Grate the zucchini with a vegetable peeler into a bowl.
- Add salt.
- Stir and set aside for 30 minutes. At room temperature.
- Finely chop the dill. There is no need to cut the cilantro. You can only tear off the leaves.
- Cut the garlic into small pieces.
- Marinade: vegetable oil, honey, white wine vinegar. Salt and pepper.
- Mix all the ingredients with the zucchini, after draining the water from the zucchini.
- Place in the refrigerator for 2 hours.
It is better to use vegetable oil rather than olive oil; it makes it tastier.
Watch a detailed video on how to prepare this salad:
Raw zucchini salad with cucumber
Light salad of raw zucchini.
- zucchini - 120 g;
- tomato - 80 g;
- fresh cucumber - 80 g;
- Greek yogurt - 40 g;
- lemon juice - 15 ml;
- fresh dill - 1 teaspoon;
- garlic clove;
- ground cumin and coriander - a pinch each.
- Slice the cucumber and zucchini.
- Add tomatoes.
- For the dressing, combine yogurt with lemon juice, dill, chopped garlic, cumin and coriander.
- Season the salad with yogurt sauce and serve.
Greek yogurt will further enhance the zucchini and tomato flavors.
Raw zucchini salad with grapefruit
This salad will create a summer mood at any time of the year.
- zucchini - 1 piece
- carrots - 1 pc.
- lettuce leaves
- radishes - 5 pcs.
- green onions
- dill
- grapefruit - 1 piece
- linseed oil - 90 gr
- mustard - 1 teaspoon
- honey - 1 teaspoon
- cherry juice - 2 tablespoons
- We clean the zucchini and cut it into long strips with a vegetable peeler.
- We also chop the carrots.
- We simply tear the lettuce with our hands.
- Cut the radishes into thin slices.
- Also chop the leaves finely and cut into salad.
- We cut dill and parsley.
- Salt. Prepare the sauce: flaxseed oil, mustard, honey, cherry juice, a pinch of salt.
- Mix the sauce and season the salad.
- Mix the salad directly with your hands.
- Place on a plate and top with grapefruit pulp.
Radish leaves can also be used in salad as they will add freshness and flavor to the salad.
Watch a detailed video on how to prepare this salad:
Swiss style raw zucchini salad
A tasty and healthy salad, rich in vitamins.
- red chili pepper (hot) - pod
- young fresh zucchini - 1 pc.
- fresh large lemon
- olive or grape oil - 2 tbsp. spoons
- greens (parsley, basil, mint) - at your discretion
- black pepper - to your taste
- ajinomoto - 2 pinches
- Cut a young zucchini, preferably firm, into thin long slices.
- Sprinkle lemon zest, chopped through a grater, on top.
- Pour vegetable oil according to the recipe and freshly squeezed lemon juice into a small bowl, add chopped chili pepper. Stir well.
- Pour the resulting sauce over the zucchini, add ajinomoto and pepper to your taste. Let it brew for about 10 minutes. Strain off the juice that has separated, and transfer the finished salad to the dish in which you will serve it.
You can cut the zucchini with a potato peeler. If you are using an older zucchini, do not peel the middle, just throw it away.
Raw zucchini salad with Parmesan and pine nuts
This salad is a quick summer salad. This salad of fresh zucchini with pine nuts takes 10 minutes.
- 500 g zucchini
- 35 g pine nuts
- 1 tbsp. lemon juice
- 1 tbsp. cold pressed olive oil
- Salt, black pepper to taste
- A small piece of Parmesan
- Wash the zucchini, cut off the excess and, if your zucchini is beautiful in appearance, then you can, without removing the skin, cut it with a potato peeler to get long strips. Or another option: you can grate it on a coarse grater, as for beets.
- Then fry the pine nuts in a dry frying pan for 3 minutes.
- In a separate bowl, mix lemon juice, extra virgin olive oil, salt and pepper.
- Season the zucchini pieces with this mixture and then place the chopped zucchini and toasted nuts in the salad bowl with the dressing.
- Mix everything.
- And to give our salad an Italian touch, you can sprinkle it with Parmesan before serving.
You can use olives and basil.
Raw zucchini salad “White”
In a diet salad made from raw zucchini, the main role is, of course, played by the sauce. Since zucchini has virtually no taste, the sauce should be such that you want to ask for more.
- 1-2 zucchini
- handful of sunflower seeds
- handful of white sesame seeds
- 2 tbsp. l. lemon juice
- 0.5 tsp. mustard
- 0.5 cloves of garlic
- salt and black pepper to taste
- Let's start by making the white sauce. Grind the peeled sunflower seeds and sesame seeds into fine crumbs in a food processor. The finer the better, the more homogeneous the sauce will be. If you don’t have a combine, you can grind the seeds in a coffee grinder, it will be even better.
- Add garlic, mustard and lemon juice to the crushed seeds. Whisk everything together. You will also need to add a little water to achieve the required consistency.
- Salt the sauce and season it with pepper. Check the consistency - if the sauce is too thick, add more water. Beat thoroughly again.
- We have white raw sauce ready. Let's put it aside for now.
- It will be necessary to cut off the skin from the zucchini so that it does not spoil the color of the salad.
- Cut the zucchini into medium cubes. There is no need to salt them.
- Season the zucchini with white sauce.
- Mix thoroughly so that each cube is coated with the delicious sauce.
This sauce can also be used for stuffed zucchini with vegetables baked in the oven or other dishes.
Raw zucchini salad “Spring”
Charge of vivacity and vitamins.
- zucchini - 2 pieces
- salt - 1 teaspoon
- lemon - 1 piece
- mixture of garlic and coriander
- greens: cilantro, dill, basil
- olive oil - 2 tablespoons
- Grate the zucchini using a Korean carrot grater.
- Marinate with salt.
- Drain the water.
- Chop dill, cilantro and basil.
- Grind garlic and coriander.
- Pour the juice of half a lemon over the zucchini, add the mixture of garlic and coriander.
- Mix all ingredients thoroughly.
- Add olive oil. Mix.
Do not forget to pour out the water from the pickled zucchini; it is not only unnecessary in the salad, but is even harmful.
Watch a detailed video on how to prepare this salad: