Raw zucchini and smoked salmon salad, with cherry tomatoes and avocado: a fresh, light dish ready in minutes.
This year summer has arrived again without much delay; now I just have 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 dedicate myself to salads, which are fresh, delicious, nutritious, light, colorful and absolutely wonderful!!
In these days when temperatures have reached around 95°F I prepared a raw zucchini and salmon salad with avocado and yellow and red cherry tomatoes, a burst of flavors and colors!!
Are you unsure about using raw zucchinis in salads? Trust me, they can be eaten perfectly well: 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 Lemon and Mint Marinated Zucchini, 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, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
- 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 to make the raw zucchini and salmon salad
- 1 zucchini (large, fresh and firm)
- 1 avocado (large and ripe)
- 15 yellow cherry tomatoes
- 15 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 Serving plate
- 1 Mandoline
Steps
Rinse the zucchini and remove the bottom and top ends; hold it by the stem while slicing it very thinly with a mandoline.
Drizzle the zucchini with extra virgin olive oil and lemon juice and sprinkle with a little salt. Let them marinate for about 15 minutes while you prepare the other vegetables.
Rinse, peel and slice the avocado, and rinse and halve or quarter the cherry tomatoes.
Arrange half of the zucchini on a serving plate, then layer with avocado, smoked salmon and cherry tomatoes.
Repeat with another layer of zucchini, more avocado, salmon and tomatoes.
Drizzle with the zucchini marinade left on the plate and garnish with mint or basil leaves and pink peppercorns.
Serve immediately or refrigerate for up to one hour.
Storage notes and tips
This raw zucchini salad is best enjoyed freshly made, when the zucchinis are still crisp 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 browning, and keep in mind that the vegetables will release a lot of water.
As for the salmon, you can use smoked salmon or fresh salmon, provided it has been properly blast-frozen (sushi-grade) so it can be safely consumed raw.
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Your Questions
Can zucchinis be eaten raw?
Yes, raw zucchinis can be eaten without problems, provided they are fresh and well washed. Sliced thin and seasoned with lemon and salt they become more tender and pleasant to eat. They are perfect for fresh and light preparations like a raw zucchini salad. However, avoid zucchinis with a bitter taste, as they are not suitable for consumption.
Can I prepare the raw zucchini salad in advance?
You could, but I don’t recommend it because the zucchinis would release too much water.
