Monday, August 3, 2015

Raw Zucchini Salad

Raw Zucchini Salad
4 Servings
2 zucchini squash, seeded, diced
1 small yellow pepper, diced
1 small red pepper, diced
1 small red onion, diced
1 stalk celery, diced
1 carrot, grated
½ teaspoon sea salt
1 teaspoon granulated garlic
½ teaspoon granulated onion
freshly ground black pepper
¼ bunch cilantro, coarsely chopped
4 large basil leaves, coarsely chopped
¼ cup olive oil
1 lemon, juiced

Note: You can cut your ingredients any way you choose. Slice, shred, chop, etc.

To remove seeds from zucchini, slice squash in half lengthwise.  Use a melon baller or teaspoon and scoop out the seeds, then dice.
In a medium bowl, add the diced squash, peppers, onion, celery and carrots.
Season with the sea salt, garlic, onion and pepper, mix thoroughly and taste for flavor.
Add all remaining ingredients mixing thoroughly until all ingredients are well incorporated. 
Cover and refrigerate for at least 1 hour before serving.

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