Hate may be a strong word, but I definitely strongly dislike it. It's the only vegetable I can think of that I truly do not like. Something about the texture maybe, who knows? Because of this, I have mostly avoided zucchini - never chose it off the menu at restaurants or bought it from the grocery store, or even read through recipes that called for it.
Every time I make a zucchini salad, I throw together different ingredients to make the dressing, and have decided that it's best to keep it simple for this particular salad base. The ratios I listed below are the ones I like the best in this case, but it's easily tweaked to accommodate your tastes. This makes a large salad, and I find that the entire thing is suitable for a meal for one - I ate the whole salad in the photos for lunch. It can also be split up to serve two or three as a side salad.
SPIRALIZED ZUCCHINI SALAD (VEGAN + RAW + GLUTEN FREE)
1 medium zucchini, spiralized or julienned
1 mango, cubed
2 radishes, thinly sliced
4-6 large leaves fresh basil, chopped
2 tbsp goji berries
1 tbsp chia seeds
1 small lemon, juiced (about 2 tbsp)
1/2 tsp Dijon mustard (see notes)
1/2 tsp sesame oil
Sea salt and freshly ground pepper, to taste
Prepare first four ingredients, then combine in a medium bowl with the goji berries and chia seeds. In a small bowl or cup, stir together the lemon juice, mustard, and oil. Pour dressing into the medium bowl, sprinkle with salt and a generous amount of pepper, and toss to coat.
- The dressing ingredient measurements are by no means set in stone. This is the combination of flavors I like, but feel free to taste as you make it and adjust amounts accordingly.
- Omit the mustard for a completely raw recipe.