I have convinced so many of my friends to love raw zucchini with this easy zucchini salad recipe! The trick for the best salad is to salt your zucchini for 15 minutes before rinsing and patting them dry. This makes the zucchini taste better (and less bland) and transforms the texture into a more silky bite that is slightly less crunchy (similar to al dente pasta!). For ease, I use a mandoline slicer to slice my zucchini for this salad, but you can also use a vegetable peeler to make wide ribbons.

For the dressing:

• 1 medium shallot minced
• 1 lemon zested and juiced
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ cup extra virgin olive oil
• chopped fresh basil
• Kosher salt to taste
• black pepper to taste

For the salad:

• 2 medium zucchinis ends trimmed
• ⅓ cup toasted walnuts or pine nuts

Directions:

1. Using a sharp knife, a veggie peeler or a mandolin, slice the zucchini into medallions or peel into long strips.
2. Salt the pieces and allow to sit in a strainer for about 15 minutes.
3. Rinse the zucchini under cold water and allow to drain fully (I usually put it out onto a paper towel to get rid of the excess water).
4. In the meantime make the dressing and pour over the zucchini. I find letting it sit for about 30 minutes before essentially marinates the zucchini so it absorbs the flavours fully.
5. When you’re ready sprinkle with toasted walnuts or pine nuts and serve!