Shredded zucchini salad

Discover a delightful shredded zucchini salad bursting with crisp flavors and vibrant textures. Perfect for health-conscious foodies!

Ingredients:

• 4 zucchini, unpeeled
• 2 cups cherry tomatoes
• 1 cup micro radish (or other micro greens)
• 1/2 cup basil
• 1 tablespoon champagne vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• sea salt, pepper

Instructions:

1. Clean and cut the zucchini (peeling is optional). Shred the zucchini using a grater or a food processor fitted with the shredding attachment. Mix the zucchini with 1/2 tsp salt in a colander. Allow it to sit and drain for 30 minutes.
2. Combine the champagne vinegar, mustard, lemon juice, and olive oil by whisking them together.
3. Wash and cut the cherry tomatoes into halves or quarters.
4. Extract the excess liquid from the zucchini by draining and squeezing it thoroughly. You can either wrap the zucchini in a clean kitchen towel and press out the liquid or use your hands for this step.
5. Mix the zucchini, cherry tomatoes, and vinaigrette. Taste and adjust the seasoning, adding more lemon juice or vinegar for a refreshing flavor. Ensure the taste is lively and rejuvenating, not flat or powdery. Add additional salt, if required.
6. Refrigerate for a minimum of 20 minutes before serving.
7. Prepare the basil by slicing the leaves into 1/4-inch ribbons. Stack the leaves, roll them into a cigar shape, and slice.
8. Plate by serving 1 cup of the salad on each plate. Sprinkle micro radish and basil over the salad and drizzle with more olive oil.
9. Can be stored in the refrigerator for up to two days.
10. Tip: If champagne vinegar is unavailable, you can use white balsamic, white wine, or red wine vinegar. Due to the zucchini's saltiness after draining, you may not need to add more salt to the salad.

Summary:

• Calories: 465 kcal
• Fat: 31 g
• Protein: 14 g
• Carbs: 44 g
• Potassium: 3206 mg
• Magnesium: 202 mg