One of my go-to salads is marinated zucchini. I’ve done it before, and I didn’t invent it, but I’m on my way to reinventing it. Here’s attempt numero uno:
1 medium zucchini, thick julienne (wide tooth blade on a mandoline)
Juice of 1/2 lemon
2 tbsp evoo
1/2-1 small garlic clove, grated
1/4 tsp red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 tsp fresh thyme
3/4 tsp cumin
1/4 cup golden raisins, soaked in hot water and drained
Combine all ingredients and allow the salad to marinate anywhere from 15 minutes to 2 hours, depending on how tangy you like it.
Diets suck. The key is to eat less, cook more, and include plenty of fruits and veggies. That’s the concentrated advice. Trust me, I’m a dietitian. Whether or not you want to diet, I assure you you need to make this recipe for marinated zucchini before summer disappears. (Adapted from a lunch at al di la.)
Finely dice zucchini and summer squash (alternately, thinly slice lengthwise). Marinate in freshly squeezed lemon juice, extra-virgin olive oil, chopped fresh mint, red pepper flakes and salt. Say what? Yes, that’s it.
This raw salad is so healthy and guilt-free, you’ll feel so good about the way you look, you’ll want to do more than just eat in your underwear.