Zucchini Salad

A cool fresh boost for your day! Enjoy!


  • 3 large zucchini washed and ends trimmed
  • 1 tbsp lemon juice
  • 2 tbsp Parthena Extra Virgin Olive Oil
  • Parthena Mediterranian Sea Salt and fresh ground pepper to season
  • ¼ cup chopped basil or parsley
  1. Using a mandolin, or v-slicer, cut the zucchini into long thin julienne strips. Try not to use the seedy center of the zucchini.
  2. Whisk lemon juice, Parthena Extra Virgin Olive Oil, sea salt, and pepper in a large bowl. Add the zucchini and basil and toss well. Let stand at room temperature for a few minutes so zucchini can soak up the dressing and soften slightly.
  3. Using a fork, twirl each portion of zucchini onto a fork so it looks like a bird’s nest, and transfer to a plate to serve.


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