Zucchini Salad–Raw and Vegan!

Zucchini–Italian Squash–can be a little tricky.  It is so easy to overcook it no matter what method is used.  Steaming, stir-frying–all too often I end up with mush.  But I found a great way to soften the squash without the heat.  And for those who are eating raw, this is a fantastic method.

How is this done, you may ask?  Simple.  Salt.

That’s right, salt.  This recipe cures the squash briefly with salt to soften the fibers without cooking, and all of the great nutrition is preserved.  And because the squash is thoroughly rinsed, the salad is not overly salty.

So let’s get started!

Serves 4

• 1 lb organic zucchini
• 1& 1/2 TBSP kosher or sea salt
• 3 TBSP minced organic red onion
• 2 TBSP extra virgin olive oil
• 1 TBSP organic fresh lemon juice
• 1 & 1/2 TBSP raw pine nuts
• 3 large organic basil leaves, shredded

Instructions:

• Rinse and pat dry the zucchini, then slice off the ends.  Cut lengthwise into quarters and then crosswise into 1/3-1/2 inch slices.  Do not cut them too thin
• Toss zucchini with the salt to coat.  It seems like a lot, but don’t scrimp.
• Turn the zucchini into a strainer and then over a bowl. 

• Set aside for 45 minutes.  When it is ready, the sharp edges will have softened
• After 45 minutes, discard the liquid in the bowl and wipe dry.  

• Rinse the zucchini well under cold running water until it tastes only slightly salty.  Pat dry and return to the bowl.
• Add the onion, olive oil, lemon juice and pine nuts
• Stir well to combine and then add the shredded basil.  
• You can serve immediately or chill.  
• The salad will keep for about 4 days.

I love this combination of flavors–and I know I’m eating healthy!

Love,

Lassen’s