Monday, June 30, 2014

Meatless Monday Zucchini-Walnut Salad

During summer, I am always on the lookout for newer ways of making salads. I came across this particular one a few months ago on one of my favorite websites,, and after that first time I made it, it has been a regular in my home. I was skeptical initially about eating raw zucchini, but it was a super-hit with everyone at home.


Servings: 4


Zucchini: 2 large
Spring onions: 2, chopped fine.
Cilantro: 6-8 springs, chopped
Walnuts: 1/2 cup, toasted 
Craisins: 1 tbsp
Olive oil: 3 tbsp
Lemon juice: from 1 lemon
Lemon zest: from 1 lemon
Sea salt:1/2 tsp
Black pepper: 1/4 tsp, freshly ground


Toast the walnuts until it leaves a faint aroma and keep aside. When cooled, crumple it into small pieces with your hands.

Using a regular peeler, shave the zucchini into thin slices until you reach the seedy core. Discard the core. Put the shavings into the salad bowl.

Now add all the other ingredients listed above into the bowl. Mix well.

Top with crumpled toasted walnuts.

Serve immediately.


Cooking made easy:

This salad tends to get soggy if not served immediately. If you intend to serve it at a later time, then make the marinade separately and keep aside.Mix the marinade just before serving.

The zucchini core discarded above can be used in dishes like sambar.

Walnuts can be toasted in the microwave by placing in a microwave-safe bowl and heating for 1 minute. You can increase the time gradually in 30 sec increments until done. Then chop it roughly using your hand or a knife.

Tip for healthy living:

Yogurt is a great way to get relief from sunburn. Just apply it to the affected area for 15-20 minutes and wash the area with cold water.

Food for thought:

Each day provides its own gifts. Marcus Aurelius