Raw Zucchini Salad with Lemon and Dill

Name: Raw Zucchini Salad with Lemon and Dill
Yield: 3 servings
Cuisine: American
Ingredients: 2 Zucchini; 1 Lemon; 2 sprigs plus Dill; 1 Extra virgin olive oil; 1 Salt water (strength of strong-flavoured miso)

cookpad.japan @cookpad_jp

I made some chilled Chinese noodles, but I had no cucumber so I added zucchini instead. I noticed that the zucchini had a noodle-like texture. It was tasty too, so I tried making a dish in which it was the main ingredient.

Slice the zucchini into vertical strips like noodles.
If you leave them to soak in salt water, it will add a bit of saltiness and improve their texture. It will also rid the zucchini of its distinctive taste. Recipe by Yoikonomaki

cookpad.japan @cookpad_jp

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Ingredients

3 servings

2Zucchini
1Lemon
2sprigs plus Dill
1Extra virgin olive oil
1Salt water (strength of strong-flavoured miso)

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Steps

1

Prepare the salt water in a deep bowl. Use a slicer to slice the zucchini into long strips, then leave to soak in the salt water.
2

If you pre-season the zucchini well in the salt water, it will rid it slightly of its distinctive taste.
3

After 10 minutes, drain it well in a sieve. It's easy to strain if you have a salad spinner.
4

While you are waiting for it to drain, chop the dill leaves into suitable sizes and squeeze the lemon. Grate the lemon zest if you like, and add a little.
5

Transfer the zucchini to a serving plate. Add the lemon juice and dill, and drizzle on the olive oil.
6

It's also tasty if you add some Parmesan cheese or feta cheese.