Salads are a dietary staple across the globe. Salads are traditionally served chilled or at room temperature, and many are enhanced by oil, vinegar or another dressing. Many people are quick to think of certain varieties of lettuce as the prime base for salads. However, just about any fruit or vegetable can serve as a foundation for a tasty salad.
Zucchini and tomato provide excellent nutrition and can be hydrating, which can come in handy once the weather starts to warm. These versatile ingredients can be combined to form a robust salad to accompany any meal or one that can be enjoyed on its own. Such is the case with this recipe for 鈥淩aw Zucchini Salad鈥� from 鈥淭he Mediterranean Diet Cookbook鈥� (Rockridge Press) by the editors of the Rockridge Press. Refreshing and filling, this salad may quickly become a staple of your diet.
Raw Zucchini Salad
(Serves 2)
1聽聽 聽medium zucchini, shredded or sliced paper thin
6聽聽 聽cherry tomatoes, halved
3聽聽 聽tablespoons olive oil
聽聽 聽Juice of 1 lemon
聽聽 聽Sea salt and freshly ground pepper, to taste
3聽聽 聽to 4 basil leaves, thinly sliced
2聽聽 聽tablespoons freshly grated low-fat Parmesan cheese
Layer the zucchini slices on two plates in even layers. Top with the tomatoes. Drizzle with the olive oil and lemon juice. Season to taste.
Top with the basil and sprinkle with cheese before serving.
