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You are here: Home / Recipes / Zucchini Salad

Zucchini Salad

July 22, 2016 By Lisa 1 Comment

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zucchini salad

Zucchini Salad

This dish literally sums up everything wonderful about summer. The flavours are delicate from the zucchini but bold when you get a bite of the green onion. This salad reminds me of a favourite coleslaw with the wonderful crunch; enjoy 🙂

Serves 4

1 medium tomato, sliced in 4 even slices width-wise

2 medium yellow zucchini, sliced with a spiralizer

1 green onion, sliced

Drizzle of white wine vinegar

Drizzle of extra Virgin olive oil

Coarse salt

Pepper

Place a slice of the tomato on each plate.  Top evenly with the zucchini, then the green onion.

Drizzle a little vinegar (about a 1/2 tbsp) per plate.

Then drizzle some of the extra virgin olive oil evenly on each plate (about 1 tbsp).

Season with the coarse salt and pepper.

Serve immediately.

Notes:

  1.  Green zucchini will work too.
  2.  Use any vinegar of your choosing.

yellow zucchin salad

 

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Zucchini Salad I LisaGCooks.com
Zucchini Salad
Print Recipe
This dish literally sums up everything wonderful about summer. The flavours are delicate from the zucchini but bold when you get a bite of the green onion. This salad reminds me of a favourite coleslaw with the wonderful crunch; enjoy 🙂
Servings Prep Time
4 5 minutes
Servings Prep Time
4 5 minutes
Zucchini Salad I LisaGCooks.com
Zucchini Salad
Print Recipe
This dish literally sums up everything wonderful about summer. The flavours are delicate from the zucchini but bold when you get a bite of the green onion. This salad reminds me of a favourite coleslaw with the wonderful crunch; enjoy 🙂
Servings Prep Time
4 5 minutes
Servings Prep Time
4 5 minutes
Ingredients
  • 1 medium Medium tomato, , sliced in 4 even slices width-wise
  • 2 medium yellow zucchini , sliced with a spiralizer
  • 1 Green onion , sliced
  • drizzle white wine vinegar
  • drizzle extra virgin olive oil
  • Coarse salt
  • pepper
Servings:
Instructions
  1. Place a slice of the tomato on each plate. Top evenly with the zucchini, then the green onion.
  2. Drizzle a little vinegar (about a 1/2 tbsp) per plate.
  3. Then drizzle some of the extra virgin olive oil evenly on each plate (about 1 tbsp).
  4. Season with the coarse salt and pepper.
  5. Serve immediately.
Recipe Notes
  1.  Green zucchini will work too.
  2.  Use any vinegar of your choosing.
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Filed Under: Salad, Veggies Tagged With: Summer, vegan

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Comments

  1. Courtney

    August 2, 2016 at 5:41 pm

    So simple and yummy– and pretty, too!

    Reply

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