Raw zucchini salad with radishes

Raw Zucchini Salad | Something New For Dinner

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Raw zucchini salad is a classical summer dish. This slight variation on Seamus Mullen’s recipe is bright with color, crunchy and delicious.


  • 2 1/2 pounds assorted zucchini and yellow squash
  • 1 shallot, peeled
  • 1 bunch radishes
  • 1 garlic clove, minced
  • 1 T honey
  • Zest of 1 lemon and 1/4 cup lemon juice
  • 2 T champagne vinegar
  • 1 1/2 t kosher salt
  • Fresh cracked pepper
  • 5 T olive oil
  • 1 T grated fresh horseradish
  • 1/2 cup fresh basil chiffonade
  • 1/2 c fresh mint torn into pieces
  • 2 ounces freshly grated parmigiano reggiano
  • 1 handful of toasted pine nuts


  1. Using the thinnest mandoline setting (1/8″ or less) slice the zucchini, squash, radishes and shallot into coins. Collect into a large mixing bowl and set aside.
  2. Make the dressing by whisking together the garlic, lemon juice and vinegar. Slowly whisk in the olive oil to form an emulsion. Season with salt and pepper.
  3. Toss the vegetable coins with the dressing and spread out over a serving platter or wide shallow bowl. Sprinkle lemon zest, grated horseradish, basil, mint and parmigiano reggiano cheese over the top of the salad.

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