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Zucchini salad
Photo credit: Cindy Boyce

Zucchini salad

Zucchini salad
Photo credit: Cindy Boyce
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A simple salad mix to make the most out of this season’s harvest. Don’t worry about prepping all the zucchini with a peeler, all you have to do is mince with a sharp knife. If you get a few zucchini flowers in the garden, you can add them to the salad.

I recommend you enjoy this salad as soon as it is mixed with the dressing, as the zucchinis tend to soften quickly.

  • Serves2
  • Prep time10 mins
  • Cook time35 mins
  • Timeout-
  • FreezingFreezes well


  • 4 small garden zucchinis
  • 1 shallot, chopped
  • 1/4 de cup of fresh herbs (chive, parsley, thyme, oregano, basil)
  • Salt & pepper, as preferred
  • 2 tablespoons of olive oil
  • 1 tablespoon of honey
  • 1 tablespoon of lemon juice


  1. Use a peeler, a sharp knife or a mandolin to slice large ribbons with the zucchinis, length-wise. Set aside.
  2. Combine all the dressing ingredients in a large salad bowl.
  3. Add all the salad ingredients, and mix until well-combined. Enjoy right away with feta cheese or grilled fish.
Recipe published on August 19, 2018