The raw zucchini salad with salmon and avocado is a fresh, light and quick dish, perfect for the warmer days or when you have little time but don’t want to give up flavor.
The raw zucchini, sliced very thin with a peeler or a mandoline, become tender and flavorful thanks to the dressing with lemon and extra virgin olive oil, while remaining pleasantly crunchy. Prepared this way, the zucchini pair perfectly with salmon and avocado, creating a balance of delicate yet complete flavors that everyone enjoys.
This is one of the best options if you’re looking for easy and quick zucchini recipes because there’s no need to turn on the stove and it’s ready in a few minutes, also perfect as a light main course, to be served with a slice of bread or some breadsticks.
If you love this kind of fresh preparations, you can find more ideas among my Tasty summer salads perfect for the season, or among the more flavorful cold dishes, essential when you need something quick but tasty.
Thanks to its simplicity, this zucchini and salmon salad is also perfect for customization: you can add seeds, nuts or shavings of cheese to make it even richer and more indulgent, and use gravlax or dry-cured salmon instead of smoked salmon.
A recipe that combines lightness and taste, perfect to bring to the table whenever you want something good, healthy and stress-free. Ready to run to the kitchen? Let’s go then, let’s discover the recipe for raw zucchini salad with salmon and avocado, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check out these zucchini and salmon recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the raw zucchini salad with salmon and avocado
- 2 zucchini (large)
- 7 oz smoked salmon
- 1 avocado (ripe, but not dark)
- to taste salt
- to taste extra virgin olive oil
- to taste lemon juice
- to taste parsley
- to taste black pepper (or pink)
Tools
- Peeler
- Bowl
- Colander large
Steps to make raw zucchini salad, salmon and avocado
Wash the zucchinis and slice them into very thin strips using a peeler or a mandoline, obtaining long, delicate ribbons. Collect them in a bowl, lightly salt them and let them rest for a few minutes.
Meanwhile, prepare an emulsion by mixing extra virgin olive oil, lemon juice, chopped parsley and a grind of pepper. Whisk well with a fork until you obtain a fragrant, well-blended dressing.
Drain the zucchinis, gently squeeze them to remove excess water and transfer them to a large bowl.
Add the salmon cut into thin strips and the avocado in pieces, then dress with the prepared emulsion. Toss gently so as not to break the ingredients.
Serve immediately, finishing if you like with lemon slices and a grind of pepper.
Storage notes and tips
This raw zucchini salad is best enjoyed right after preparation, when the zucchini are still fresh and slightly crunchy.
If necessary, you can store it in the refrigerator for a few hours, well covered, but I recommend adding the avocado only at the last moment to prevent it from darkening.
The zucchinis, after resting with salt and lemon, tend to release some water: for better results, remember to gently squeeze them before dressing.
Regarding the salmon, you can use smoked salmon or fresh salmon, provided it has been blast-chilled (sushi-grade), so it can be safely consumed raw.
You can customize this recipe in many ways: add mixed seeds for a crunchy note, or some shavings of Parmesan for a stronger flavor.
If you want a more intense flavor, let everything rest for 10 minutes before serving: the aromas will blend perfectly.
Your questions
Can zucchini be eaten raw?
Yes, zucchini can be eaten raw as long as they are fresh and well washed. Thinly sliced and dressed with lemon and salt they become more tender and pleasant to eat. They are perfect for fresh, light preparations like the raw zucchini salad. It’s important, however, to avoid bitter-tasting zucchini, which are not suitable for consumption.
Can I prepare the raw zucchini salad in advance?
You could, but I don’t recommend it because the zucchini would release too much water.
How long does the raw zucchini salad keep?
It keeps in the refrigerator for a maximum of 1 day, but it’s always better to consume it fresh to preserve texture and flavor.
