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Simple Zucchini Salad with Lemon and Olive Oil
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Built by the community using Simple zucchini salad
A fresh, light salad of thinly sliced raw zucchini dressed with lemon juice, olive oil, salt and black pepper. Minimal effort, maximum freshness — this is the kind of thing you'd find on a table in southern Italy in the height of summer.
Cooking Ability Level
Prep
15 mins
Cook
0 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
130
Ingredients
- 3 medium zucchini (courgettes), about 600g total
- 3 tbsp olive oil
- 2 tbsp lemon juice (fresh is best)
- 1 small garlic clove, very finely minced or grated
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
1. Wash and trim the zucchini. Using a vegetable peeler, mandoline, or sharp knife, slice them into very thin ribbons or rounds — as thin as you can manage.
2. Place the sliced zucchini in a colander, sprinkle with a pinch of salt, and toss gently. Leave for 10 minutes to draw out a little moisture, then pat dry with a clean tea towel or kitchen paper.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt and black pepper until combined.
4. Place the zucchini in a serving bowl or spread across a plate. Pour the dressing over and toss gently to coat every ribbon.
5. Taste and adjust — more lemon if it needs brightness, more salt if it tastes flat. Serve immediately or rest for 5 minutes to let the flavours settle slightly.
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Nutrition per Serving
130
Calories
2g
Protein
6g
Carbs
11g
Fat