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You need Zucchini.
You need to prepare Lemon.
You need to prepare sprigs plus Dill.
You need to prepare Extra virgin olive oil.
You need to prepare Salt water (strength of strong-flavoured miso).

In our photos, we've used fresh dill, but almost any tender herb will work in its place. This raw cucumber zucchini salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer. We are in farmers market heaven right now here in West Michigan. Every Saturday I sneak out before my weekly Kickboxing class so that I can beat the crowds and stroll the.

Prepare the salt water in a deep bowl. Use a slicer to slice the zucchini into long strips, then leave to soak in the salt water..
If you pre-season the zucchini well in the salt water, it will rid it slightly of its distinctive taste..
After 10 minutes, drain it well in a sieve. It's easy to strain if you have a salad spinner..
While you are waiting for it to drain, chop the dill leaves into suitable sizes and squeeze the lemon. Grate the lemon zest if you like, and add a little..
Transfer the zucchini to a serving plate. Add the lemon juice and dill, and drizzle on the olive oil..
It's also tasty if you add some Parmesan cheese or feta cheese..

Slice off the ends of the zucchini. Using a mandolin or potato peeler, peel thin strips of zucchini into a bowl. Toss with the lemon and lime juice, a drizzle of olive oil and salt and pepper to taste. This Zucchini Ribbon Salad recipe features raw zucchini, cut into gorgeous ribbons, tossed with a creamy lemony dressing and topped with shaved parmesan cheese and toasted pine nuts- it will be your new favorite summer salad! It's easy to forget how delicious raw zucchini can be, especially.

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