This may be one of the most unique looking salads that you ever make. Most people exclude zucchini from salads because it’s a common produce item for roasting, sautéing, or grilling. When you thinly shave a zucchini with a mandolin, however, you create beautiful, thin ribbons that easily absorb an herbaceous dressing.
Although zucchini is a summer squash, it is readily available year round. It’s an excellent source of copper, folate, manganese, potassium, magnesium, and vitamins A, C, K, and B6. Much like other fruits and vegetables, zucchini is also rich in a wide range of antioxidants, including the important carotenoids zeaxanthin and lutein. Those two carotenoids may reduce the risk of age-related vision conditions like macular degeneration and cataracts.
This salad is highly customizable, welcoming lots of different ingredients. For the sake of those who are cleansing, we list several optional additions that pair well with the flavors. Although you don’t have to add pecans, they add healthy fats and protein to this low-calorie salad. Additionally, fresh basil and dill are welcomed but not required. Please enjoy the cleanse-approved ingredients that you prefer as toppings.
- Prep Time:10m
- Total Time:10m
For the Dressing
- 1/4 c olive oil
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. raw apple cider vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
For the Salad
- 2 zucchini
- 1/4 c raw pecans (optional)
- 1 tbsp. fresh dill (optional)
- 5 -10 fresh basil leaves, torn (optional)
- Add all of the ingredients to a mason jar, screw on the lid, and shake vigorously to combine.
- Place the jar in the fridge for 10 minutes while you prepare the salad.
- Rinse the zucchini and remove the ends. Using a vegetable peeler or mandoline, shave the zucchini lengthwise into thin ribbons.
- Place the ribbons in a large salad bowl and then add the pecans, dill, and torn basil leaves if you so desire.
- Pour the dressing over the salad and toss to combine, ensuring all of the ingredients are coated. Enjoy!