Zucchini and smoked salmon salad, all raw. It’s very convenient if we have guests, because we can prepare it in advance and keep it in the fridge until serving.
Today I’m suggesting a marinated zucchini and smoked salmon salad, a healthy and tasty dish, perfect for a summer lunch or dinner. Pair this salad with a whole grain roll for a balanced and complete meal.
You can prepare your salad in advance, let it marinate and rest in the refrigerator for a few hours and it will be even better.
Perfect as an appetizer for a fish dinner or to take to work.
Light, healthy, guilt-free, a great balanced meal, easy to make, and no need to turn on the stove, an excellent solution given the heat these days.
Obviously, the zucchinis, besides being fresh, should be small and tender. I often find them at the market, sometimes with their flowers still attached, and they are delicious!
Are you doubtful about using raw zucchini in salads? Trust me, they are perfectly edible, and delicious, delicate, and crunchy, they go well with everything! Ready to run into the kitchen?
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 139.06 (Kcal)
- Carbohydrates 4.10 (g) of which sugars 0.69 (g)
- Proteins 12.27 (g)
- Fat 9.13 (g) of which saturated 1.56 (g)of which unsaturated 1.43 (g)
- Fibers 1.49 (g)
- Sodium 1,194.16 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Smoked Salmon Salad
- 4 zucchini
- 5.3 oz smoked salmon
- 1 lemon (juice)
- to taste extra virgin olive oil
- 1 tsp salted capers
- 1 bunch parsley
- salt
- pepper
Tools
- Mandoline
- Baking Dish
- Cutting Board
- Mezzaluna
- Citrus Juicer
- Food Wrap
Steps for Zucchini and Smoked Salmon Salad
The first thing you need to do is to thoroughly wash the zucchinis, then trim them and slice them thinly.
(I used a mandoline, but a peeler or knife works just fine.)
However, if you prefer them crunchier, you can cut them a bit thicker.
In a small bowl, mix the olive oil and lemon juice.
On a cutting board with a knife, chop the capers and parsley. (Obviously, capers need to be rinsed and soaked to remove the salt for at least 10 minutes before use).
Put them in the bowl, add salt and pepper, then mix.
(Be careful with the salt, as the capers are salty, and the salmon is flavorful on its own).
Then make another layer of zucchini and dress them with the marinade, continue like this until you have used up all the ingredients.
Slice the salmon into strips and add it to the zucchini and mix everything.
Place your salad in the refrigerator covered with plastic wrap for at least 2/3 hours to let it absorb the flavors well, then serve decorated with lemon slices.
If you prepare it the day before, it’s even more flavorful.
Transfer it to a serving dish and garnish as you wish.
A very simple dish, but believe me, it’s delicious and light.
Your marinated zucchini salad is ready. Enjoy it cold, perhaps with some bread, and you’ll have an explosion of flavor in your mouth.
A very simple dish, but believe me, it’s delicious and light.
Bon appétit.
Advice
The Zucchini and Smoked Salmon Salad can be stored in the fridge covered with plastic wrap for 2 days, then the zucchinis will start to lose their crunchiness.
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FAQ (Questions and Answers)
What can I substitute for smoked salmon?
With blanched shrimp, cleaned and seasoned with olive oil and lemon.
Do I have to use capers?
No, great if you like mint.
