Fresh zucchini salad. Simple recipes for delicious salads from fresh zucchini with cucumbers and other vegetables

Diets and healthy eating 26.10.2017

Dear readers, you must admit that we have to love zucchini for that - it is a versatile vegetable from which a variety of dishes are prepared, it has a delicate and mild taste, it can be combined with almost anything, and it is indispensable as a dietary product, because it contains a minimum calories.

But back in the 16th century, it was grown exclusively for the sake of large bright yellow flowers, and only seeds were used for food. Today we are happy to use this delicious product. However, many people know that it is fried, stewed and steamed. But not everyone knows that zucchini can be eaten raw. But it is fresh fruits that are most useful, and you can also cook something from them. So today we will try raw zucchini dishes.

The benefits of raw zucchini and their calorie content

In its raw form, nutritionists recommend eating young zucchini, whose seeds have not yet ripened. For the preparation of salads, it is better to use fruits 20-25 cm in size, and cook them together with a delicate peel. Ripe fruits and those that are stored for a long time do not lose their useful properties, but they are more suitable for dishes that require heat treatment.

The calorie content of raw zucchini is low - only 24 kcal per 100 g. And this is not surprising, given that it is 95% water. The remaining 5% includes:

many minerals - calcium, iron, phosphorus, magnesium;
trace elements, without which the body cannot do, - titanium, lithium, zinc, molybdenum;
vitamins of group B, as well as PP, A, C;
organic acids in a small amount;
cellulose involved in the work of the digestive tract;
simple carbohydrates or sugars.

Fresh zucchini does not contain fat at all, so it is recommended for overweight people. If you have such a low-calorie product in your diet, losing weight is much easier.

Its undoubted advantages include ease of preparation and good digestibility. Raw zucchini also cleans the intestines well.

Contraindications

However, there are some contraindications regarding zucchini. It should not be consumed raw:

people with allergies to pumpkin crops;
with a stomach ulcer and 12 duodenal ulcer, since vitamin C in the composition of the product irritates the mucous membranes;
in renal diseases, as it has diuretic properties;
on an empty stomach - the zucchini has a laxative effect;
children under 5 years of age who may have malfunctions of the gastrointestinal tract.

In other cases, nothing prevents us from adding raw zucchini dishes to our menu. And now, together with my blog reader Irina Borodina, we bring to your attention recipes for raw zucchini salads with step-by-step photos. Irina often cooks such salads at home. We hope you enjoy them too.

Korean raw zucchini salad

Korean-style raw zucchini salad is tasty, but a little spicy, with spicy bitterness, which can be prepared as an everyday dish or put on a festive table.

Ingredients:

zucchini - 1 kg;
bell pepper - 1 pc.;
carrots - 1 pc.;
garlic - 1 head;
vegetable oil - 1 tbsp. l.;
coriander - 1 tsp;
red ground pepper - ½ tsp;
table vinegar - 1 tbsp. l.;
salt, sugar - to taste.

We rub the carrots on a Korean grater with straws (you can also use a regular grater). Zucchini cut into slices. They can not be peeled if the skin is thin. Remove the seeds from the peppers and cut into strips.

Mix vegetables and salt to taste. Leave for 20 minutes so that the zucchini give juice and become softer and softer. Squeeze the chopped vegetables, removing excess liquid, otherwise there will be a lot of juice in the salad.

Finely chop the garlic and add to the salad. We also add sugar, coriander, red ground pepper. We mix.

Season the salad with a small amount of vegetable oil to make the dish low-calorie. Mix and add table vinegar.

The salad should stand in the refrigerator for 1-2 hours so that the vegetables are well saturated with spices. After that, the dish is ready, try it!

The form of cutting is used differently - at the request or taste of the hostess. The cooking process can be speeded up by adding a special seasoning for Korean salads. This dish is allowed to stand for no more than 10 minutes.

Salad of raw zucchini with tomatoes

When guests arrive unexpectedly, instant dishes come to the rescue, and then friends and relatives can be offered a salad of zucchini and tomatoes.

Ingredients:

1 medium-sized zucchini;
tomatoes - 2 pcs.;
eggs - 3 pcs.;
Dill;
salt and mayonnaise - to taste.

We clean the zucchini and rub it on a coarse grater, cut the tomatoes into cubes. Finely chop the onion. Proteins are separated from the yolks and chopped. Mix all ingredients and salt. We crumble the yolks, mix with mayonnaise and dress the salad with the resulting composition. Put on a dish and sprinkle with parsley. Ideal for cooking young zucchini.

Raw zucchini salad with cucumber

Raw zucchini salad recipe with cucumbers is a summer and easy version of this dish.

Ingredients:

zucchini - 120 g;
tomato - 1 pc.;
cucumber - 1 pc.;
Greek yogurt - 40 g;
lemon juice - 1 tbsp. l.;
garlic - 1 clove;
fresh dill - to taste;
a pinch of ground coriander.

Cut the zucchini and cucumber into slices, add the chopped tomato. Mix everything thoroughly and prepare the dressing. For her, you need to mix yogurt and lemon juice, add dill, garlic, coriander here. Dress the salad and serve.

Greek yogurt gives a special touch of taste to the salad of zucchini and cucumbers. It is a filtered product with a sour taste and thick consistency. You can season the salad with sour cream, but the taste sensations will be different.

Salad of raw zucchini with carrots

The recipe for a salad of fresh zucchini in the summer version is called “From the Garden”. All vegetables can be harvested from the garden and this simple salad is quick to prepare.

Ingredients:

zucchini - 400 g;
carrots - 200 g;
cucumber - 200 g;
onions - 100 g;
sesame oil - 1 tbsp. l.;
greens - to taste.

Grate zucchini, carrots and cucumbers. You can finely chop them. Onion cut into rings. Chop the parsley and dill. We mix all the ingredients and add sesame oil, which gives the dish a peculiar flavor. You can use unrefined sunflower oil.

Zucchini salad with carrots is light, crispy and very healthy. It does not burden the stomach, saturating the body with nutrients. You can see how it is prepared in the video.

Salad of raw zucchini with eggplant

Salad of zucchini and eggplant is interesting not only for its ingredients, but also for dressing. The combination of such little compatible vegetables as zucchini and eggplant gives the salad a light mushroom flavor.

Ingredients:

1 medium zucchini;
eggplant - 2 pcs.;
tomatoes - 3 pcs.;
chili pepper - 2 pcs.;
garlic - 1 clove;
white wine - 100 ml;
olive oil - 50 ml;
greens - to taste.

Dice eggplant, zucchini, tomatoes. Salt the eggplant and simmer for 1 minute, add tomatoes, chili peppers, oil, garlic to them and keep on fire for another minute. Add wine and remove from heat. Salt the zucchini in advance, let them stand and squeeze the juice. Mix with the rest of the ingredients, decorate with herbs and serve cold.

Salad turns out to be more high-calorie due to eggplant and a fairly large amount of oil. It is not suitable for those who are on a diet and trying to lose weight.

Salad "Magic"

This is a salad of raw zucchini with garlic, it consists of interesting ingredients and is prepared on the basis of a marinade.

Ingredients:

zucchini - 500 g;
garlic - 3-4 cloves;
honey - 1 tbsp. l.;
vegetable oil - 100 ml;
white wine vinegar - 1 tbsp. l.;
salt - 1 tsp;
greens - to taste.

We rub the zucchini, salt, mix and let stand for 30 minutes. Mince garlic and dill. We cut off the leaves of cilantro. Then we prepare the marinade: we combine vegetable oil, honey and wine vinegar. Add salt and pepper to it. We squeeze the zucchini, mix them with the marinade and herbs and leave for half an hour in the refrigerator so that the zucchini is saturated with the marinade.
The cooking process can be seen on the video.

Salad of raw zucchini "Spring"

This is one of the simplest raw young zucchini salads, which includes a minimum of products:

young zucchini - 2 pcs.;
olive oil - 2 tbsp. l.;
lemon - 1 pc.;
garlic, coriander and herbs - to taste.

Rub the zucchini on a Korean grater with straws, salt and after a while drain the juice. Grind the garlic and coriander, chop the greens. Add the juice of half a lemon and spices to the zucchini. Mix and add olive oil to the composition. Sprinkle with herbs on top. Salad of raw young zucchini in strips, although not difficult to prepare, but due to other components it acquires a rich taste.

Remember to eat salads fresh. After half an hour, the vitamins in the cut are partially destroyed.

Salad is an important dish in the diet. It is impossible to imagine our life without fresh vegetables, herbs, spices. Low-calorie and healthy raw zucchini can be added to any vitamin dish as a main or additional component. And it will be great if fresh zucchini becomes a permanent part of your menu.

If you like healthy salads, I invite you to read my article on the blog.

And for the mood it will sound IL DIVO.

and zucchini

This juicy appetizer will delight you with its delicate taste. Since this salad is rich in fiber, it can be prepared for those who want to lose weight. Serve this dish as a side dish with meat and fish, thereby accelerating the absorption of healthy protein. How to prepare a salad of fresh zucchini and fresh cabbage:

Take half a small fork of white cabbage and chop it into thin strips.
Two medium carrots and one young zucchini are peeled and then grated for Korean carrots.
Cut two fresh cucumbers into thin half rings.
Chop up one stalk of celery.
Squeeze juice from one small lemon.
Chop parsley and dill arbitrarily.
Grind two teaspoons of coriander seeds with a mortar.
Mix all prepared ingredients, add spices to them and pour over lemon juice, previously mixed with two tablespoons of vegetable oil.

After the salad is infused in the refrigerator, serve it to the table as an appetizer or side dish.

Korean fresh zucchini salad

If you want to surprise your guests, then put this savory snack in front of them on the festive table. Dishes have long gained popularity among Russians, so it’s hard to surprise anyone with bright pickles. However, not every housewife knows how to cook a salad of fresh zucchini. Read the recipe and try to cook a snack with us:

Zucchini (one kilogram), peel and grate so that they turn into thin straws.
Place the workpiece in a deep bowl, pour boiling water over it and leave it alone for ten minutes.
Prepare the seasoning by mixing two teaspoons of ground coriander, half a teaspoon of ground black pepper, half a spoon of allspice ground pepper, paprika and hot pepper to taste, a teaspoon of sugar and salt. If you don’t feel like messing around with spices, you can purchase ready-made Korean carrot seasoning.
Squeeze the zucchini thoroughly and lay out to dry on a smooth surface.
Peel two garlic cloves and one onion.
Cut the onion very thinly, fry in a pan, and then mix with zucchini and seasoning.
Add garlic, passed through a press, to the vegetables and put them in a pan with hot oil. Add three tablespoons of vinegar, stir quickly, transfer the vegetables to a glass dish and refrigerate for several hours.

When the appetizer is ready, you can add a few shavings of fresh carrots to it to add brightness to the dish.

Salad of fresh zucchini with tomatoes

This fresh summer dish is sure to please lovers of raw vegetable salads. To prepare it, you will need:

Warm seven almonds in a hot dry frying pan for half a minute.
Cut three tomatoes into small slices and put in a salad bowl.
Send three cloves of chopped garlic and nuts there.
Peel one medium young zucchini and cut the flesh into thin slices using a vegetable cutter.
Add salt, pepper and olive oil to the salad.

Mix the ingredients and serve the dish to the table.

from zucchini

We invite you to try a delicious dish of vegetables and herbs. How to make fresh zucchini salad? The recipe is very simple:

Cut one red onion into thin strips.
Peel one young zucchini and cut into thin slices with a vegetable cutter.
Mix the vegetables, sprinkle with vinegar, add a spoonful of mustard, a little sugar and vegetable oil.
While the zucchini is marinating, tear a few lettuce leaves with your hands, mix them with chopped arugula and put on a dish. Lay the zucchini on top of the greens and pour over them with the remaining sauce.

Raw zucchini salad "Vitamin"

As you know, during heat treatment, many useful substances that were originally found in vegetables disappear. Therefore, we will try to save the maximum amount of vitamins and minerals by preparing a salad of fresh zucchini. Recipe:

Free a fresh zucchini from a thick peel by cutting it with a knife. Grate the pulp on a fine grater or cut it into thin strips (you can use a grater for Korean carrots).
Salt the zucchini and leave it alone for 10 or 15 minutes. After that, drain the excess juice, and squeeze the workpiece with your hands.
Peel fresh cucumber and cut into thin slices.
Chop the dill greens with a knife arbitrarily.
For dressing, mix the juice of one lemon, as well as three tablespoons of olive oil.
Combine the ingredients, season them with sauce, add salt and spices to taste.

Serve the finished dish immediately to the table as a side dish or as an appetizer before dinner.

Greek zucchini salad

Despite the fact that this dish is very similar to Asian ones, you can find this dish in many Greek restaurants. To cook with fresh zucchini, you will need:

One small young zucchini cut into thin and long strips.
Salt the workpiece, mix and leave for half an hour.
To prepare the dressing, mince one clove of garlic and place it in a deep bowl. Add to it half a tablespoon of mustard, the juice of one lemon, two tablespoons of olive oil and a spoonful of soy sauce. Further, if desired, you can put a tablespoon of chopped oregano, 50 grams of anchovies in oil, or a teaspoon of finely chopped dill into the sauce.
Squeeze out the liquid from the zucchini, transfer them to a salad bowl, pour dressing and mix well.

Sprinkle the finished salad with chopped parsley, mix again and sprinkle with sesame seeds. If you like, you can add some grated cheese to the dish.

Salad of young zucchini with sour cream

If a lot of vegetables have ripened in your country house, then be sure to experiment with recipes. This time we invite you to try a light crispy snack, which is the perfect dish for hot summer weather. The salad recipe is as follows:

Take one or two young zucchini, remove the skin, cut the flesh into two halves and cut each into thin slices.
Cut three tomatoes into slices, remove the seeds, and cut the hard part into strips.
Chop the dill and parsley with a knife.
Pass a clove of garlic through a press and mix with the rest of the ingredients.

Season the salad with sour cream, salt, transfer to a beautiful salad bowl and serve.

Conclusion

We hope you enjoy the recipes we have put together for you in this article. Remember that zucchini goes well with cucumbers, carrots, cabbage, as well as with various sauces and savory dressings. Add lemon juice, vegetable oil, mustard and soy sauce to them. Cook delicious and surprise your loved ones with original snacks from fresh vegetables.

Green unleavened fruit is such a versatile product that it can be used to prepare absolutely any dish: from soup to jam.

In addition, they are perfectly preserved at home throughout the winter, so at any time of the year a salad of raw zucchini can appear on your table. There are many options for such salad snacks, but we want to introduce you to the simplest and most delicious that you can whip up.

Salad of young raw zucchini

Ingredients

- 1 PC. + -
- 1 stack + -
- 2 slices + -
- 1-2 tablespoons + -
- 10 pieces. + -
- 1/2 tsp + -
Pepper mixture - 1/2 tsp + -
Hot red pepper- 1/2 tsp + -

How to make a spicy raw zucchini salad

To make a monosalad really tasty, you need to be able to prepare the right dressing for it. This step-by-step recipe will teach you how to make a chic marinade, in which even somewhat lean zucchini become fabulously fragrant and mouth-watering.

For our salad, you need to choose exactly a young zucchini with a thin peel and no seeds.

We wash the zucchini under running water, dry it with a napkin and cut it into long flat ribbons on a grater-shredder. You can also use a special knife for peeling potatoes to cut zucchini. So the plates will be thinner, and the salad will turn out even tastier.
To prepare the dressing, chop the garlic in a garlic maker, chop the basil with a knife, combine them in a bowl, where we also pour lemon juice, oil, add salt and pepper, mix everything and add to the zucchini.

3. Mix the seasoned zucchini plates with your hands from the bottom up very carefully so as not to break thin vegetable slices, and immediately transfer the salad to a salad bowl and serve.

This appetizer will perfectly complement and facilitate any meat dish. We also want to offer you other fresh salads for every taste.

Raw zucchini salad for weight loss

Classic salad recipes for weight loss, the so-called "panicles", are based on raw vegetables. Today we want to offer a new type of dietary salad, which not only gently cleanses the intestines, but also has a slight diuretic effect, thanks to zucchini and cucumbers.

Ingredients

Zucchini - ½ piece;
Carrots - 100 g;
Cucumber short - 1 pc.;
White cabbage - 150 g;
Raw beets - 100 g;
Linseed oil - 2 tablespoons;
Lemon juice - 1 tsp;
Sea salt - 1 pinch.

How to make raw zucchini salad with vegetables

Preparing this salad is very simple. We shred the cabbage on a flat grater-shredder with a thin straw.
Three beets and carrots on a regular coarse grater, and cut cucumber and zucchini into thin straws.
We combine all the vegetables in a large bowl and season with lemon juice, flax oil and sea salt.

Sea salt in dietary nutrition is preferable to regular salt. Why? The thing is that simple salt is sodium chloride in its pure form. And sea salt, along with the main salt composition, also contains magnesium chloride, potassium chloride and other salts.

Due to this composition, sea salt retains less fluid in the body, which does not cause swelling and contributes to the fight against excess weight.

Korean style raw zucchini salad

Traditional Korean salads always turn out delicious and are very popular at banquets. We invite you to diversify your menu and cook a real Korean salad with zucchini with your own hands.

Ingredients

White zucchini - 600 g;
Carrot - 250 g;
Bulgarian red pepper - 1 large fruit;
Garlic - 15-20 g;
Fresh cilantro - 50 g;
Vinegar essence - 2/3 tbsp;
Seasoning for Korean salad - 1 pack;
Vegetable oil - 1/3 tbsp.;
Salt - 1-1½ tsp with a hill.

How to make a salad of raw zucchini with carrots in Korean

For such a salad, it is better to choose white zucchini, the flesh of which is denser. The skin of such a zucchini should be removed, because it is very tough. We also take out all the seeds and loose pulp from the center. Three peeled zucchini itself on a grater, with a nozzle for Korean carrots.
We do the same with the carrot itself. We clean it and three long "noodles". If you don’t have the right grater, you can cut the vegetables into long and thin straws with your own hands, but this will take some time.
Pepper will have to be cut manually into thin strips, as it will be inconvenient to chop it on a grater. But before cutting, do not forget to remove the seed core from the fruit.
We cut the cilantro greens with a medium knife, not very finely, but do not leave large trimmings of the leaves.
We combine zucchini with pepper, cilantro and carrots in a common bowl, sprinkle them with salt and seasoning. For spiciness, if desired, you can add hot pepper to taste, mix everything, slightly squeezing the vegetables so that the salt and spices penetrate them and the juice stands out.
We also add garlic to the salad, chopped very finely, or simply ground in a garlic maker.

Now you can leave the salad to soak in seasonings while we prepare the dressing.
Pour vegetable oil into a small saucepan, pour vinegar into the same place and put everything on fire. We are waiting for the vinegar in the oil to boil and smell, and immediately pour the composition into the salad. Mix everything again and leave to marinate for 1 hour in the refrigerator.

If you are a fan of Korean salads, then our selection of recipes will be very useful to you.

Raw zucchini salad with honey

Such an original salad should be eaten immediately after preparation in order to appreciate the original honey and garlic taste and enjoy the freshness of vegetables with their inherent crunchiness. It is prepared very quickly and also disappears from the table with lightning speed.

Ingredients

Zucchini - 2 pcs.;
Sunflower oil with the aroma of seeds - 1 stack;
Salt - to taste;
Table vinegar 9% - 30 ml;
Liquid honey - 1 tbsp;
Finely ground pepper - ½ tsp;
Garlic - 25 g;
Finely chopped dill - 2 tbsp. with a hill.

How to make raw zucchini salad with honey

My zucchini, and immediately, without cutting off the skin, we cut it on a shredder in thin circles.
We fill the whole cut with salt (1 tsp) and leave the zucchini to lie down for half an hour.
During this time, we will just have time to make a gas station. Mix garlic, ground to a pulp, with oil, vinegar, dill, pepper and honey. We mix everything until a homogeneous consistency.

4. We return to the zucchini. For half an hour, the vegetables released a decent amount of juice, which we need to drain, and we squeeze the zucchini themselves a little to remove excess moisture from them. After that, pour the vegetables with the prepared dressing, insist the appetizer for 10 minutes, and immediately serve it to the table.

Such a salad of raw zucchini is quite capable of fully replacing any side dish. Serve it even with meat, even with fish, it will fit in very harmoniously everywhere.

Raw zucchini salad: 5 best recipes

Raw zucchini have a peculiar mild taste, so they will look great on any table. This salad is very tasty and summer-like light and fresh.

Recipe 1: salad of young raw zucchini with garlic

Young zucchini 1 piece
Garlic 1-2 cloves
Basil (preferably fresh) taste
Lemon juice to taste
Olive oil to taste
Salt to taste
Black pepper to taste
Chili pepper to taste

Be sure to rinse the zucchini itself, it should be small in size, with a soft skin and very small seeds inside.
Peel the garlic cloves and chop them with a knife.
Finely chop the basil leaves as well.
To squeeze the juice from a lemon, cut it in half and squeeze it with your hands, piercing the flesh with a fork.

Using a special paring/cutting knife, cut the zucchini into thin, flat strips. The thinner the better.

Top the sliced zucchini with lemon juice, olive oil, salt, black pepper, chili and garlic. Stir the salad with your fingertips so as not to break the thin slices of the vegetable, and then immediately serve the finished dish to the table.

Serve raw zucchini salad as an accompaniment to hot meat, fish or poultry.

Recipe 2: Fresh Raw Zucchini Salad with Honey and Garlic

Delicious, crispy raw zucchini salad with fragrant honey-garlic dressing. It is advisable to eat it immediately, not leaving the next day.

1 zucchini
coarse salt,
50 gr. fragrant vegetable oil,
2 tbsp. lies. vinegar 9%,
2 hrs. honey,
3 tooth garlic,
ground black pepper, dill.

Thinly cut the zucchini into circles, sprinkle with 1 tsp. salt, leave for 30 minutes.

Make a refill:

mix oil, vinegar, honey, pepper, squeezed garlic, chopped dill, mix.

Squeeze the zucchini from the released juice, transfer to a dish and pour over the dressing.

Let it brew for another 20 minutes.

Recipe 3: Korean Raw Zucchini Salad

Zucchini - 2 pcs
Carrots (fresh) - 2 pcs
Bulgarian pepper (you can red and green in half) - 1 pc.
Garlic - 2 tooth.
cilantro
Salt (to taste)
Vegetable oil (for dressing) - 5-6 tbsp. l.
Vinegar (for dressing) - 2 tbsp. l.

Cut the carrot into thin strips. Of course, it is better and more convenient to do this with the help of a special shredder, but it is not available in the country, so I cut it with my hands.

Cut zucchini into strips too, a little thicker than carrots, if young, then right with the skin. Salt lightly. Raw zucchini has a sweetish taste, so you need to salt generously.

Pepper cut into strips. If there is no ostoy, then add ground red hot pepper to the salad.
As it turned out, we didn’t have garlic at the dacha, but jusai grows, it’s such a herb with a garlic flavor, so we added it.

Mix zucchini, carrots, peppers and cilantro, add seasoning for Korean salads. Drizzle with wine vinegar (we had plum vinegar), about 2 tbsp. spoons.
Pour everything with hot vegetable oil (about 5-6 tablespoons).
Mix everything and let stand for 10 minutes, or you can not wait, but eat immediately.

Recipe 4: Raw Zucchini Salad with Cucumber and Carrots

Zucchini (or zucchini) - ½ pc. big
Carrot - 1 pc.
Cucumber - ½ pc. large (if small, then 1 pc.)
Iceberg lettuce - ¼ pcs. You can do without it or replace it with another type of salad.

For sauce:

sunflower seeds,
pink Himalayan salt
dried ginger,
lemon,
garlic,
spinach (or other greens such as parsley, green basil)
sesame (optional).

All vegetables should be cut into thin long strips:

Iceberg lettuce is chopped like cabbage, with a knife or a special grater.
We cut the cucumber with a knife.
Three carrots and zucchini (zucchini) on a grater for Korean carrots. If there is no grater, then cut with a knife, as thin as possible long strips.

I'm making sauce.

If the seeds are unpeeled, then we clean them. This is the longest step in the preparation of the sauce)

If there is time, then soak the seeds in water for several hours. Maybe overnight. If there is no time, then just skip this paragraph.

Soaking the seeds, firstly, makes them softer and subsequently it will be faster and easier to grind them in a blender. And secondly, when soaking seeds and nuts, unnecessary harmful substances come out into the water, if they were in them - these are fertilizers, pesticides and other chemicals.

Next, place all the ingredients in a blender and beat until a homogeneous creamy consistency of the sauce. We add water gradually. First ½ cup. And then look at the consistency and top up as needed. It usually takes me about ¾ cup of water if the seeds have not been soaked and about ½ cup if soaked.

Add diced tomato. Salt everything together, mix and leave for 10 minutes so that the zucchini starts juice.

In a convenient container, combine vegetable oil, garlic squeezed through a press, ground black pepper, freshly squeezed lemon juice and sugar, mix. Adjust sugar, pepper, garlic and lemon juice to your taste.

Add chopped dill and basil to the zucchini with tomato, season with the prepared dressing, mix.

Ready! Help yourself!

We offer you the best zucchini salad recipes that you can easily and quickly prepare yourself.

Many people love such a vegetable as zucchini, and every hostess who cares about the health of her family knows that zucchini is very useful for the body. This vegetable can be used in the preparation of various salads, which are prepared from fresh and boiled vegetables. Zucchini can also be fried in a pan or stewed, and this vegetable can also be a great tasty filling, for example, for sweet bell peppers. Zucchini are still closed in jars, and when a jar of squash caviar is opened in cold winter, a warm summer immediately comes to mind. And for sure, every housewife in her cookbook has several recipes for cooking dishes from this wonderful vegetable.

If you cook dishes from young zucchini, then they are much tastier than older zucchini and, moreover, tend to be quickly and easily absorbed by the body. As for children, this vegetable is especially useful for them, it is often added to various cereals, mashed potatoes and even given to babies. People who have digestive problems also consume zucchini in small quantities every day. Due to the fact that zucchini is easily digested in the body and at the same time it is a fairly low-calorie vegetable, it can also be used in the preparation of dietary dishes, since this vegetable will not affect your figure in any way, and you will not gain extra pounds, but at the same time you will feel yourself very easily and satisfyingly.

And so, if you are preparing salads with a vegetable such as zucchini, then you should know that young vegetables are best suited for such a dish, because they are juicy and have a thin peel. And even if you have zucchini recipes among many culinary recipes, you probably still don’t know what the most popular salad with this vegetable is. And we know and will share this information with you, the most delicious and popular salad is a dish made from fried zucchini.

Fried zucchini salad recipe

And now we will tell you how you can cook a dish called: "Salad of fried zucchini"

This salad has a very delicate taste and can be served with any meat dish. And when you prepare this salad, for sure it will take one of the first places among your favorite dishes.

Ingredients:

onion - two heads;

garlic - one clove;

white yogurt - two hundred grams;

vegetable oil - two tablespoons;

lemon juice - one hundred grams;

mayonnaise - two tablespoons;

green onions - one bunch;

salt - to your taste;

sugar - to your taste;

red hot pepper - to your taste.

Recipe:

First, take an onion, peel it, dip it in cold water and cut into half rings. Then take a frying pan, put it on the fire, pour in a little vegetable oil, send the onion into the pan and fry it on a small fire until the onion turns golden. Then peel, wash and finely chop the zucchini, and also send them to the pan with onions, add a little salt, black pepper, cover and let the vegetables stew. After the zucchini with onions are ready, sprinkle them with a little lemon juice while still hot and set to cool. Then, pour yogurt into vegetables.

Next, take a container, pour mayonnaise into it, add a little salt, red and black pepper, sugar, pre-chopped green onions and mix these ingredients well. When the dressing is ready, put vegetables with yogurt in it, mix everything well again and send it to the refrigerator for forty minutes, the salad should be well soaked.

That's all, the salad with fried zucchini is ready! Before you serve this dish to the table, sprinkle it with fragrant herbs. This dish is very tasty and has different and pleasant flavors of summer.

Good appetite!

fresh zucchini salad recipe

Next, we will tell you about the recipe for making a very tasty salad, only in cooking we will use not fried zucchini, but raw. Do you know what salads are made from raw zucchini? Yes, you were not mistaken, you understood correctly, fresh zucchini is also used in cooking. You may not believe it now, but when you cook and try this dish yourself, you will be pleasantly surprised. And so let's start cooking a dish called: "Fresh zucchini salad"

To make this salad you will need:

Ingredients:

arugula - one bunch;

lettuce leaves - a few pieces;

young zucchini - two hundred grams;

onions - one piece;

vegetable oil - one hundred grams;

mustard - to your taste;

salt - to your taste;

ground black pepper - to your liking;

granulated sugar - to your taste;

vinegar - two tablespoons.

Recipe:

And so, first you need to wash the zucchini under running water, dry it and cut it into strips. Next, peel the onion and cut it into thin rings. Then take a container, send chopped zucchini with onions into it, add a little salt, pepper, pour in a teaspoon of vinegar, add mustard, sugar and pour everything with vegetable oil. Mix all the ingredients well, and put on the table let the salad stand for about ten minutes.

While the salad is infusing, take care of the lettuce leaves, wash them and tear them into medium pieces with your hands, then add the arugula and lay the salad nicely on a flat dish. Then you can spread the cooked mass with zucchini on lettuce leaves, sprinkle the dish with fragrant herbs on top and you can serve the salad to the table. Let your family enjoy this amazing raw zucchini salad, believe me, you will not regret spending a little of your time preparing this dish.

Good appetite!

Zucchini salad with pine nuts

To make this salad you will need:

Ingredients:

young zucchini - four pieces;

garlic - two cloves;

pine nuts - half a glass;

rosemary - to your taste (if you wish, you can use any other spicy herb);

Parmesan cheese - one hundred grams;

olive oil - three, tablespoons;

balsamic vinegar - to your taste;

salt - to your taste.

Recipe:

You will spend no more than fifteen minutes of your precious time preparing this salad. And so let's start cooking:

First you need to take the zucchini, wash them, dry them and cut them into small pieces. Do not peel the peel, as in cooking we use a young zucchini and its peel is very thin. Then take a frying pan, pour a little olive oil into it and put it on fire. While the oil is heating, take the garlic, peel it, chop it and send it to the pan, fry the garlic in the oil for no more than three minutes. Then send the chopped zucchini and rosemary leaves to the pan with garlic. These vegetables, you need to fry for ten minutes and stir them constantly. When the zucchini is golden and crispy, immediately remove the pan from the heat and let them cool.

Then take another clean frying pan without oil, put on fire and send the nuts into it, they need to be fried a little until the nuts become golden, then send them to a plate and set to cool. You will truly understand the taste of the salad only when it is completely cold, before that you should not try it at all.

Now take a salad bowl, put cooled zucchini in it, add cooled nuts in the same way, grate Parmesan cheese on a fine grater on top of the salad and sprinkle a little balsamic vinegar on top of the dish.

That's all, the salad with zucchini and pine nuts is ready! Before serving, be sure to put the salad in the refrigerator, then sprinkle it with herbs and you can enjoy this delicate, tasty, fragrant and healthy dish.

Good appetite!

Zucchini salad with garlic

And now we will tell you about an unusual salad, it differs from the previous dishes in its light aroma and at the same time has a spicy taste. You can cook this dish for any holiday, and your guests will simply be delighted with your fresh zucchini salad, since not every housewife will be able to cook an original dish that has a pleasant aroma, a very pleasant and delicate taste. And so let's start preparing a salad, which is called: "Unusual zucchini salad with mint and garlic"

Despite the fact that the salad is considered unusual, preparing it is quite easy and simple. You can serve this dish with any meat dish, and even with fried sausages. Also, this salad goes well with cheese, which is made from goat's milk and fish, baked, boiled and fried. Also, this salad can be eaten with baked chicken and washed down with fragrant light red wine. You are probably already salivating, then let's start cooking:

To make this salad you will need:

Ingredients:

zucchini - two pieces;

garlic - two cloves;

red hot pepper - to your taste;

mint - a few leaves;

olive oil - half a glass;

lemon - one piece;

salt - to your taste.

Recipe:

First, take the zucchini, wash them, dry them, and cut them into long and thin strips. Then take a frying pan - grill, carefully put chopped zucchini on it and fry them a little on one side and on the other. Then put the finished golden and fragrant vegetable on a plate and set to cool. Yes, by the way, salt the zucchini and pepper a little.

Then take a red hot pepper and extract the seeds from it, wash and cut into very small pieces. Next, peel the garlic, chop it and send it to a container with hot pepper and mix well. If your zucchini has already cooled down, send peppers with garlic to them in a dish, just look not to overdo it so that the salad does not turn out too bitter, add to your taste. Then take a few mint leaves, wash them, dry them, tear them into small pieces and send them to a salad dish. Next, take a lemon and squeeze the juice out of it, add it to the salad, pour in a small amount of olive oil, and mix all the ingredients well. Place a few more mint leaves on top for decoration.

That's it, zucchini salad with mint is ready! Even the most fastidious gourmets order this dish in restaurants for a holiday, why can't you treat your family, friends and, in the end, yourself with this amazingly tasty and fragrant salad. You should definitely try this dish, and perhaps this salad will be listed as number one in your cookbook.

Good appetite!

honey zucchini salad recipe

Well, the last cooking recipe, which we will now tell you about, will amaze you no less with its taste than the previous dishes. To prepare this salad, we will use fragrant honey and fresh lemon juice, in combination with zucchini, these products give the salad a fresh aroma, slight sourness and a surprisingly delicate taste. This dish is very healthy and you need to eat it not only for adults, but also for children, it is especially worth preparing this salad if your child refuses to eat zucchini. Believe me, if you cook this zucchini dish according to this recipe, you will be very surprised, as your child will not be able to refuse this amazing salad. And so let's start preparing a dish called: "Zucchini salad with fragrant honey and poppy seeds"

To make this salad you will need:

Ingredients:

zucchini - two pieces;

honey - two tablespoons;

poppy - one hundred grams;

lemon - one piece;

garlic - one clove;

olive oil - three, tablespoons.

Recipe:

You will spend very little time preparing this salad, and you can cook it without much difficulty. And so, for starters, wash, dry and rub young zucchini on a coarse grater. Then send the cooked vegetable to a deep dish, pour in a small amount of olive oil here. Then take a lemon, wash it well, dry it and squeeze out the juice. Send freshly squeezed lemon juice to a salad bowl with zucchini, put two tablespoons of honey and a little poppy here. Next, peel the clove of garlic, crush it and send it to the salad dish as well. Then salt to your taste, pepper, despite the fact that we use honey in the preparation of this dish. Mix all the ingredients well, cover the salad plate with cling film and refrigerate for two hours so that it is well nourished with fragrant honey and fresh lemon juice.

That's all, zucchini salad with honey is ready! Before you serve this dish to the table, you can decorate it with fragrant mint leaves and lemon slices. This salad has a very original taste, besides it is very tender and fragrant.

Good appetite!