Raw Zucchini Salad with Purple Carrots, Pine Nuts and Fresh Mint

This simple shaved raw zucchini salad with purple carrots is a fun, fresh and crisp salad that allows you to really enjoy the fresh flavours of summer. Shaved raw zucchini and purple carrots (of course, works with any other type of carrot too) are tossed with a simple extra-virgin olive oil and lemon dressing, a handful of fresh mint and a generous amount of toasted pine nuts. When allowed to marinate for an hour or so before serving, the thin slices of veg marinate beautifully while still remaining fresh and crisp. It’s great when served as a light lunch, or as a side to some grilled meat or fish.


Raw Zucchini Salad with Purple Carrots, Pine Nuts and Fresh Mint

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  • V
  • VG
  • GF
  • DF
Simple fresh, crunchy zucchini and carrot salad. Great as a side.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:5 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

  • 400g fresh (small) zucchinis, with or without blossoms
  • 250g purple carrots
  • 35g pine nuts
  • 10g fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  1. Peel and shave the carrots with a vegetable peeler, add to a bowl or serving platter. Wash zucchini and shave as well and add to the carrots. If the zucchini have blossoms, tear with your hands and remove the piston in the center before adding it to the bowl. Tear fresh mint leaves with your hands and add.
  2. To make the dressing, combine the oil, lemon juice and salt. Drizzle over the shaved vegetables and toss to coat evenly.
  3. In a dry skillet over medium-high heat, toast the pine nuts until they start to brown slightly. Once toasted sprinkle over the salad.
Serve immediately, or refrigerate to allow flavours to marinate or until ready to serve.

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