Zucchini Salad

When summer decides to come in the middle of March, the last thing I want to be doing is slaving over a hot stove or oven. But that doesn’t mean you have to sacrifice flavor or variety just because you aren’t turning the temperature up to 350°. This raw zucchini is simple, healthy and delicious. The lemon flavor truly shines in this recipe, while the almonds provide a crunch and the feta a creaminess.

Zucchini Salad


> 6 medium-sized zucchini
> juice and zest from 1 lemon
> 1 tablespoon olive oil
> 1 package alfalfa sprouts
> 1/4 cup slivered almonds
> 4 ounces feta, crumbled


Thinly slice the zucchini lengthwise into ribbons, slender enough to easily twist and bend. Whisk together the lemon juice, lemon zest and olive oil. Season with salt and pepper.

Arrange the zucchini and pour the lemon dressing over it. Top with the sprouts, almonds and feta.

Makes 4 servings.

Adapted from Lick My Spoon.


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