The fresh no-cook salad is a crunchy, fresh, and nutritious dish that saves you from the heat and saves your lunch. You can prepare it in a few minutes, without turning on the stove, using simple ingredients that are usually at home.
It combines crunchiness, freshness, and taste in one dish, perfect when you’re craving something light and nutritious
The zucchini and carrots are cut very thin, creating a crunchy and colorful base.
Raw, they retain all their vitamins and vitality
It is nutritious thanks to the proteins from tuna and mozzarella, but also light and digestible, thanks to the raw vegetables and balanced dressing.
It demonstrates that you can eat well, healthily, and tastefully, without complicating life.
Great to serve as a complete meal or as a second course.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing the fresh NO-COOK salad
- 4 red cherry tomatoes
- 1 zucchini
- 1 carrot
- 3.5 oz tuna in oil
- 3.5 oz cherry mozzarella balls
- 4 leaves basil
- 4 yellow cherry tomatoes
- 4 tbsps extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 bunch parsley
- to taste fine salt
Tools
- 1 Peeler
- 1 Knife
- 1 Cutting Board
- Absorbent Paper
- 1 Mandoline
- 1 Bowl
Steps for preparing the fresh NO-COOK salad
To prepare the fresh no-cook salad, start by peeling the carrot with a peeler and rinse all the vegetables under running water.
Dry them with some absorbent paper.
With a mandoline thinly slice the zucchini.
Stack them and cut them on a cutting board with a knife into thin strips, as in the video.
Cut the carrots in half and use the peeler to slice them thinly.
Slice the yellow and red cherry tomatoes.
Combine everything in a bowl with the drained tuna.
Drain the mozzarella balls and slightly dry them with kitchen paper to prevent them from releasing too much water into the salad. You can leave them whole or cut them in half.
In a bowl or a jar, pour the apple cider vinegar, the extra virgin olive oil, the salt, and the finely chopped parsley and emulsify well with a fork or by shaking the closed jar until a homogeneous and slightly dense sauce forms.
Dress the salad and gently mix with two large spoons, trying not to break the softer ingredients but distributing the dressing well.
Let the salad rest for 5-10 minutes at room temperature or in the fridge. This allows the flavors to blend better
And the fresh no-cook salad is ready to be enjoyed!
Enjoy your meal from Barbara!
Storage and tips
It’s best consumed immediately. But if you have leftovers, store it in the fridge wrapped in plastic wrap for 24 hours or in an airtight container.
Use fresh and firm vegetables. If possible, buy them at local markets, they will be fresher and tastier than those bought at the supermarket.
You can add a crunchier note with various seeds, like pumpkin seeds, flax seeds, etc.
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FAQ
Can I use raw zucchini? Aren’t they bitter?
Yes, you can! Raw zucchini cut thin are crunchy and slightly sweet, not bitter, especially if fresh and in season. If you want to be sure, taste a little slice first.
What can I substitute for apple cider vinegar?
You can substitute it with lemon juice for a more citrusy touch or with a mild white wine vinegar. Avoid balsamic vinegar, which would cover the flavors.
Is it suitable for those on a diet?
Absolutely yes ! It is rich in fibers, light proteins, and good fats. To make it even lighter, use tuna in water and reduce the oil a bit.
