Recently, while scrolling through my facebook feed I came across the quote, August is the Sunday of the summer, and it’s so true. We celebrate all of our birthdays and anniversary the first week of August, and then the rest of the month flies by at warp speed.
Though this year I’m feeling ready. The heat has been unbearable, so I’m in the mood for some cool Fall days. When it gets this hot, cooking is one of the last things on my mind. Since zucchini is often in an over-abundance at this point, I whipped up an easy, raw zucchini dish.This raw zucchini salad is a delicious and simple dish to whip up during these last few… Click To Tweet
I’m a huge fan of zucchini, and I really like the idea of eating it raw. Little Sweet P liked the idea too- she couldn’t get enough!
Simple Raw Zucchini Salad Recipe
I love that this dish keeps well in the fridge. I made it in the beginning of the week as a side dish for dinner, and we ate it throughout the week for lunch.
I grated my zucchini, but this would taste just as good if you were to slice it in long thing slices or even use one of those zoodle-vegetable-noodle-maker gadgets.
Even though I’m so ready for this heat to be over, I’m going to soak up these last few weeks of summer. W heads off to preschool for the first time this September for three mornings a week. I know he’s going to have such a wonderful time, but I’m so going to miss him.
I guess Sweet P and I will just be hanging out, missing our sweet W while we munching on our raw zucchini salad.
- 1 zucchini, grated
- 1/4 C red onion
- 1 tbsp olive oil
- 1 tsp champagne vinegar
- juice from 1/2 lemon
- kosher salt, to taste
- salt and pepper, to taste
- Grate the zucchini and sprinkle with kosher salt. Let sit for about 20 minutes.
- Rinse zucchini and squeeze as much excess water out as you can.
- Toss zucchini with red onion, olive oil, champagne vinegar, lemon juice and salt and pepper.
- Enjoy! Keep in a tightly sealed container in the fridge.