A raw zucchini lemon salad recipe with the citrus taste of lemon and sweetness of basil. A refreshing side salad that would go great with a frittata.
The thinly sliced zucchini sits in the lemon marinade almost like a vegetarian ceviche. After a few hours, the flavours develop and the zucchini becomes soft but not mushy. You must let this salad sit for at least 3 hours. I made this after breakfast so when it came around to lunchtime I had a tasty salad for lunch.
How to make zucchini lemon salad
I used both yellow and green zucchini as it made a colourful dish. If you can only get one colour, it doesn’t matter and will still taste the same. It just looks prettier with both colours. Although I used fresh basil for this zucchini lemon salad you could use other herbs. Oregano or thyme would still yield a flavoursome salad.
Fresh, simple and tasty as a good plate of salad should be. It’s a pretty zucchini dish that is an easy make ahead dish too. For the serving size I’ve put it as 2 but if you could squeeze it to 4 if you were having other salads alongside it.
Other low carb salads
Zucchini Raw Lemon Salad
- 1 Green zucchini
- 1 Yellow zucchini
- 2 tablespoons Fresh basil
- 1 lemon Juice & Zest
- 1 clove garlic peeled & chopped
- 2 tablespoons olive oil
- salt & pepper to taste
- Trim and thinly slice the zucchinis and place in a large bowl.
- Add the lemon zest and juice, basil, garlic and oil.
- Season well with salt and pepper, then cover and leave to marinade in the fridge for at least 3 hours.
- Toss before serving.
YOUR OWN NOTES
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