Raw zucchini salad with smoked salmon, avocado and yellow and red cherry tomatoes…
This year summer has arrived without much waiting; now all that’s left is to endure the much-desired Sicilian heat — I know it’s a contradiction, but I love summer and the heat, even when it’s really intense :-)! Since it’s really hot and I don’t feel like turning on the stove, it’s time to focus on salads, which are fresh, tasty, nutritious, light, colorful and absolutely delicious!!
These days, having reached around 95°F I prepared a salad with raw zucchini marinated in lemon, salmon, avocado and yellow and red cherry tomatoes — a triumph of flavors and colors!!
Are you unsure about using raw zucchini in salads? Trust me, they can be eaten perfectly well raw; they’re really tasty, delicate and crunchy and pair wonderfully with everything!! Ready to run to the kitchen? Let’s make our lovely salad, but first take a look at the recipes for Marinated zucchini with lemon and mint, the Zucchini carpaccio with marinated smoked salmon and our collection of quick summer recipes.
Let’s go to the kitchen — I’ll walk you through the recipe step by step and remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 zucchini (large, fresh and firm)
- 1 avocado (large and ripe)
- 15 yellow cherry tomatoes
- 15 red cherry tomatoes
- 7 oz smoked salmon
- to taste extra virgin olive oil
- to taste salt
- to taste lemon juice
- to taste pink peppercorns (optional)
- to taste basil (or mint, optional)
Tools
- 1 Plate
- 1 Mandoline
Steps
Rinse the zucchini and remove the bottom end; keep the top end with the stem to help hold it while you thinly slice it with a mandoline.
Drizzle the zucchini with olive oil and lemon juice, sprinkle with a little salt, and let them marinate for about 15 minutes while you prepare the other vegetables.
Rinse, peel and slice the avocado, and rinse and halve the cherry tomatoes.
Arrange half of the zucchini on a serving plate, then layer half of the avocado, smoked salmon and cherry tomatoes in the same way.
Repeat with another layer of zucchini, then more avocado, salmon and cherry tomatoes.
Drizzle with the zucchini marinade that collected on the plate and garnish with mint or basil leaves and pink peppercorns.
Serve immediately or refrigerate for up to one hour.
