raw zucchini salad

this is a copycat version of an insalata i enjoyed a few weeks ago at 54 Mint, one of my favorite Italian restaurants in San Francisco. the crunch of fresh zucchini and creamy mouthfeel of ricotta is balanced with flavors of rich olive oil and tart lemon. it's easily become a weeknight staple for me as it's filling, nutritious, and has a delightful presentation that makes eating vegetables a whole lot more pleasant! (also, it takes less than ten minutes to make)

prep time:

10 minutes


1 large zucchini

1/4 c. whole milk ricotta cheese

handful toasted nuts of your choosing

truffle olive oil

1/2 fresh lemon

flaky sea salt

cracked black pepper

bee pollen (optional)

tools required:

vegetable peeler or mandoline


serving bowl

the quick and dirty:

1. peel zucchini into long strips using vegetable peeler or mandoline

2. arrange zucchini strips decoratively (or not) in serving bowl

3. take your spoon and drop ricotta over the zucchini, followed by toasted nuts

4. drizzle olive oil over salad, then squeeze the lemon over top

5. finish with cracked pepper, flaky salt, and bee pollen (if desired)

6. enjoy!


+ make this salad vegan by using a cheese alternative (i like cashew cheese) and removing the bee pollen

+ i buy black truffle olive oil from trader joe's every year around thanksgiving time as it's a seasonal item that comes at a great price and is super tasty

+ bee pollen is gives a slightly sweet taste to this otherwise savory salad, and it's supposed to be good for you too

#recipe #copycat #easy #quick #zucchini #beepollen #salad #vegetarian

26 views0 comments

Recent Posts

See All