Raw Zucchini Salad with Tropea Onion, a fresh, light and tasty dish, perfect for summer or for those who want to eat light without sacrificing flavor. Ideal as a light side dish or as a tasty appetizer.
It can also be presented as a light and nutritious main dish, especially if enriched with proteins such as tuna, shrimp, grilled chicken, or legumes, turning it into a complete and satisfying solution for a quick and healthy lunch or dinner.
It’s a dish that enhances the delicate taste of zucchini, keeping all its nutritional properties and crunchiness intact (with the secret to keeping them crunchy). The preparation is minimal, making it ideal even when you’re short on time.
This salad is perfect for those following a low-calorie diet, due to its low calorie content. Zucchini, in fact, are made up of over 90% water and are naturally very low in calories. Moreover, they are rich in fiber that contributes to the feeling of fullness, helping to control appetite and promoting regular intestinal activity. Great, right?
It’s a simple but impressive recipe that allows you to enjoy vegetables naturally, keeping their nutritional properties and crunchiness intact.
But now, let’s see together how to make the recipe of the Raw Zucchini Salad with Tropea Onion. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 zucchini (fresh)
- 1/2 Tropea red onion
- 1 clove garlic (optional)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- to taste fine salt
- to taste pepper
- 6 cubes ice (or 7)
Tools
- 1 Mandoline
- 1 Bowl
Steps
First, wash the zucchini thoroughly under running water, dry them carefully, and remove the ends.
With the help of a mandoline (using the julienne attachment) or a spiralizer, cut the zucchini into thin long strips, practically creating “spaghetti.”
If you don’t have these tools, you can cut them into very thin slices with a knife (or with a mandoline) and then make strips. The important thing is that they are as thin as possible to better absorb the dressing and be more pleasant on the palate.
After cutting them into julienne, make sure they are well-filigreed and uniform, then, fill a large bowl with plenty of cold water and add 6-7 ice cubes: the water must be ice-cold.
Place the cut zucchini directly in the ice water, they must be completely submerged. Leave them to soak for a minimum of 15-20 minutes (this step will make them crunchy), but you can extend it to 30-40 minutes, for more crunchiness: don’t worry if you leave them a little longer, they won’t spoil.
After soaking, drain the zucchini very well. Gently pat them with a clean cloth or kitchen paper: excess water would dilute the dressing.
Place the well-dried julienne-cut zucchini in a large bowl, along with the Tropea onion cut into very thin slices. Add the extra virgin olive oil, the lemon juice (or vinegar), the garlic (if you like) finely chopped, salt, and pepper.
Gently mix all the ingredients so that the zucchini are well dressed. Cover with plastic wrap and let it rest in the refrigerator for at least 10-15 minutes. This will allow the zucchini to absorb the flavors of the dressing.
Before serving, mix again and, if necessary, adjust salt or lemon. Serve it fresh. Here’s the Raw Zucchini Salad with Tropea Onion ready. Enjoy your meal!
Until the next recipe
Storage
The raw zucchini salad is a dish that is best enjoyed as soon as it is prepared, when the zucchini are at their maximum crunchiness. However, you can store it in the refrigerator for up to one day, sealed in an airtight container.
Tips and Suggestions
– With cheese: excellent with shavings of Parmigiano Reggiano, Grana Padano, salted ricotta shavings, or feta cubes.
– With other vegetables: add halved cherry tomatoes, Taggiasca olives, julienned carrots, corn, or boiled chickpeas for a richer salad.
– With proteins: for a main dish, you can add drained tuna, boiled shrimp, grilled chicken strips, or marinated tofu.
– Herbs: add chopped mint or basil leaves, or, if you prefer, oregano, but also thyme.
– Drying: if you have soaked the zucchini in ice water, make sure to dry them very well before dressing them. The less water there is, the less will accumulate at the bottom of the container during storage.
– Drying: if you have soaked the zucchini in ice water, make sure to dry them very well before dressing them. The less water there is, the less will accumulate at the bottom of the container during storage.
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FAQ (Questions and Answers)
What is the purpose of putting julienned zucchini in ice water?
Ice water helps “shock” the fibers of the zucchini, making them incredibly crunchy and firm. It’s like giving them a burst of energy that keeps them upright and solid. Additionally, this step helps maintain the green color, preventing them from oxidizing or losing their visual freshness.
Zucchini that are firmer and crunchier will better absorb the dressing and offer a more pleasant texture on the palate.Why do you need to dry the zucchini well after soaking them in ice water?
Zucchini are rich in water. If they are not dried carefully, the residual water will mix with the dressing (oil, lemon, salt), diluting it and making it less flavorful. Instead of adhering well to the zucchini, the dressing will separate and end up at the bottom of the bowl.
How to best dry the zucchini?
After removing them from the ice water, use a colander to eliminate most of the water then, pat them with absorbent paper or a clean cloth. This is the key step: spread the zucchini on several layers of kitchen absorbent paper or on a clean cloth.
