Like most of us who follow a paleo/primal lifestyle, I’m pretty familiar with zucchini as it forms an excellent noodle replacement for some previously starch laden dishes. However, up until recently I had not given much thought to it in its raw state. But, by using a mandolin slicer to julienne the zucchini and then tossing it in a simple dressing, it can be easily transformed into a wonderful summer salad that goes fabulously alongside any of your favourite BBQ’ed meats.
Ingredients:
- 4 zucchini, washed, dried and stem removed
- ~ 20 cherry tomatoes, or any other small tomato variety
- 3 small or 1 large shallot, diced
- 1/4 cup Extra-Virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp grainy mustard, add more or less depending on your taste
- 1/2 tsp honey (optional) – I find it helps to balance the flavour
- salt & pepper to taste (optional)
Directions:
- Using a mandolin slicer set on the 1/8 inch julienne setting, julienne the zucchini into long strips. Cut the strips into bite size pieces (I cut each into 3 pieces)
- Cut tomatoes into bite size piece. (I cut each into 8 pieces)
- Place zucchini and tomatoes into large bowl
- For dressing, in mini-chopper add shallots, oil, lemon juice, vinegar, mustard and honey. Process until well combined.
- Pour dressing over vegetables and toss to combine
- Season with salt & pepper to taste
- Refrigerate for at least 30 minutes or until ready to serve.
- This will also keep in the fridge for at least a few days and as it sits, the zucchini takes on more and more flavour. Delish!
Note: Don’t have a mandolin slicer – no problem! You can either julienne the zucchini by hand or just chop the zucchini up into small pieces.
PRIMAL BY DESIGN 
