Every summer and autumn we have an abundance of zucchinis of all varieties in our garden. One of the best ways to get the most out of your zucchinis is to eat them raw with all their nutrition still intact. You can eat them raw, much like you would eat a cucumber. This salad requires a spiralizer to turn the zucchini into lovely noodle like spirals that soak up the tahini mint dressing. With a fresh cut onion it goes lovely with any barbeque or spicy meal. We used a green zucchini for this, but you can use any type you like.
Ingredients : metric ( imperial )
For the salad:
- 500g (1 lb)spiralized zucchini of your liking
- 1 thinly slized or spiralized red onion
- 3 tbsp freshly chopped apple-mint or normal mint
- toasted sesame seed for topping.
For the dressing:
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 teaspoon agave syrup or sweetener of your choice
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 tbsp cider vinegar
- 2 tbsp water or enough to get the consistency you like
Spiralize the onion and zucchini and put them in a bowl, make sure to let the zucchini drip off for a few minutes so that it is not too wet. Scatter the chopped mint on top.
In another bowl mix the chopped garlic, tahini, cider vinegar, olive oil, lemon juice, agave syrup, salt and pepper. If the dressing is too thick add a bit of water until you have the desired consistency.
Add the dressing to the bowl of onion, mint and zucchini and mix until all is evenly covered. Serve your raw zucchini noodle salad immediately. Zingy, delicious and perfect as a side to many different dishes or delicious on it’s own as main.