Vered's Israeli Cooking

Raw zucchini salad with yogurt dressing

Raw zucchini salad with yogurt dressing

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A very refreshing salad, that’s ideal for the cook who can’t stand the heat in the kitchen…

Adapted from my friend Leah Hadad, Washington DC.

Raw zucchini salad with yogurt dressing

Recipe by Vered GuttmanCourse: Appetizers, SaladsCuisine: IsraeliDifficulty: Easy
Servings

4

servings
Prep time

15

minutes

INGREDIENTS

  • 1 lb. zucchini (about 3-4 small zucchini)

  • ¼ cup Greek yogurt or labneh

  • 1/2 bunch fresh mint, very finely chopped

  • 2 minced garlic cloves

  • 1 tablespoon olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon kosher salt

DIRECTIONS

  • Grate zucchini on the large holes of a box grater. Put in a medium bowl.
  • In a separate bowl mix yogurt, mint, garlic, olive oil and lemon juice. Pour over grated zucchini and mix. Cover with plastic and refrigerate until ready to serve.
  • Just before serving, add salt to taste (if you do that earlier, the zucchini will start to release water and wilt.) Serve cold.
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