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raw zucchini salad with feta on a serving platter

Raw Zucchini Salad

Raw zucchini salad with feta, toasted pine nuts, and microgreens! An incredibly fresh, healthy, and crunchy salad that catches the eye!
Author : Aline Cueni
5 from 1 vote

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Prep Time :15 minutes
Cook Time :5 minutes
Total Time :20 minutes
Servings : 4
Calories : 88kcal

Ingredients
 

  • 3 small zucchini approx. 1 lb/500g
  • 2 tbsp olive oil or more
  • 1 tbsp lemon juice or more
  • salt & pepper
  • 1 ½ tbsp (20 g) pine nuts
  • ½ cup (75 g) crumbled feta see notes for vegan option
  • a handful microgreens for decoration

Instructions
 

  • Wash the zucchini and slice it thinly into thin ribbons using a vegetable peeler, mandoline, or a sharp knife. Place them in a bowl, season with a pinch of salt and pepper, add lemon juice, and olive oil.
  • Gently toss it (make sure that the zucchini ribbons don't break apart) and let it sit for 10 minutes.
  • In the meantime, toast pine nuts in a frying pan without oil until golden brown.
  • Arrange the zucchini slices individually by hand on a serving platter (it looks prettiest this way).
  • Crumble feta cheese on top, sprinkle pine nuts as well as cress on top. Drizzle with a little more olive oil and lemon juice if needed. Serve immediately!

Notes

Feta Vegan Cheese: You are welcome to prepare this recipe with a vegan feta alternative. Here you can find the recipe for vegan feta cheese made from tofu!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 214mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 82IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 0.4mg