How To Make Vegan-Friendly Raw Zucchini Salad | Dairy-Free Recipe
Today, I am thinking of giving our cooking stove a break. Give you time to clean it up a little bit to show it some love and gratitude for helping us serve wonderful meals to our families and friends. Let us also take a break from the heat. I want today to be refreshing and light. This Raw Zucchini Salad recipe is the type of meal that you can quickly whip up when unexpected visitors arrive. No heat needed, just a little bit of wrist and knife action. Partnered with a gorgeous light dressing that is tangy and sweet and you got yourself a meal for 3.
Now, let’s EAT!
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1 large Zucchini, sliced into thin ribbons
1 Lemon, juiced
1 Tbsp Olive Oil or Udo's Oil
1/2 Tbsp Maple Syrup
A handful of Fresh Parsley, roughly chopped
A handful of Fresh Mint Leaves, roughly chopped
Salt and Black Pepper, to taste
Walnut Halves, for serving
A pinch of #love

𝗠𝗘𝗧𝗛𝗢𝗗
Whisk together the lemon juice, oil, and maple syrup. Set aside.
Place the zucchini ribbons into a bowl, season with salt and add the herbs.
Drizzle a bit of the dressing over the zucchini and herbs and gently mix with your hands.
Taste and add more dressing and seasoning if you like.
Sprinkle with the walnut halves and serve.
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Serves: 2-3
Prep time: 8-10 minutes
Freezer-friendly: No
R, RSF, DF, GF, VEG, V

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