Raw Zucchini Salad

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Serves 4


4 small zucchinis, sliced into strips
2 generous pinches of sea salt
Juice of 1 lemon
100ml extra virgin olive oil
3 Tbsp flat-leafed parsley, finely chopped
1 cup torn basil leaves
1 tomato, quartered
100g Meredith chevre
5 raw organic almonds
Freshly ground black pepper


A simple yet delicious raw zucchini salad adapted from a recipe by Pope Joan Chef, Matt Wilkinson.

  1. Wash your zucchinis and thinly slice them into ribbons, then into strips.
  2. Place in a colander or bowl, mix with salt and let stand for a couple minutes. Zucchinis release a great deal of water, so once they sweat it out, rinse the salt off and pat dry with paper towels.
  3. Alternatively, dry them off with a clean tea towel, giving them a gentle squeeze.
  4. Place in a large bowl and mix with olive oil and lemon juice, and leave to marinate for another couple minutes. Carefully pour off any excess liquid that comes out.
  5. Mix through the herbs and tomato. Transfer to serving plate, crumble goat’s cheese and finely grate the almonds on top. Finish with a healthy sprinkle of freshly ground pepper. Enjoy!


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