video password: RYW [case sensitive]
quantities for different serving sizes
This easily increases or decreases without any problems.
No problems. I actually like it better when the zucchini has had a chance to marinate in the dressing for 30 minutes or so.
variations for dietary requirements & fun
carnivore – Lovely with some finely sliced proscuitto draped over the top.
fun – play around with the herbs. Mint and basil or chives are all good.
asian-inspired – replace the parsley with coriander leaves (cilantro) and the lemon juice with lime juice.
too bland – Season with salt & pepper and more lemon juice.
difficult to eat – the zucchini needs to be really fine for this salad to work. Next time try shaving even finer ribbons Or chop the zucchini into very fine rounds.
too dry – if your zucchini are too large, you’ll need more dressing. Either mix up a little batch of lemon juice and olive oil on the side or just drizzle over a little of each.
Serve as a side salad to baked tofu or a roast chook or even bangers and mash.
Or turn it into a main course with some roasted nuts, boiled eggs, proscuitto or a few handfuls of cooked lentils.
Excellent! Will keep in the fridge for a week or so.
video password: RYW
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shaved zucchini salad
From ’5 Ingredients 10 Minutes’ Print Book page 96
2 tablespoons lemon juice
2 medium zucchini (courgettes)
small handful flat leaf parsley leaves
1. Combine lemon juice with 2 tablespoons extra virgin olive oil in medium bowl. Season.
2. Using a vegetable peeler or a mandoline or a sharp knife and a steady hand, shave the zucchini into very fine ribbons.
3. Toss zucchini in the dressing with the parsley.