I love using raw zucchini in salads, but I’m not crazy about the raw taste of zucchini.
Marinating the zucchini for a few hours or overnight makes it absolutely delicious.
Let me know if you agree.
1/4 lb cremini mushrooms – quartered or halved depending on the size
1/4 medium red onion – sliced finely
1 small-medium zucchini – 1/4″ dice
1/2 red pepper – 1/4″ dice
1/2 yellow or orange pepper – 1/4″ dice
1 – 8 oz container cherry tomatoes
handful of baby arugula
3 cloves garlic – minced
zest of 1 lemon
1/4 cup fresh lemon juice – 2 to 3 lemons
juice of 2 fresh limes
1 tablespoon Dijon Mustard
1 tablespoon minced fresh dill
sea salt and freshly ground pepper to taste
Prepare the marinade
Mix all the ingredients together.
Marinate the mushrooms, zucchini and onion
Put the mushrooms in one bowl and the zucchini and onion in another.
Pour half the marinade over the mushrooms and the other half over the zucchini and onion.
Allow the vegetables to marinate for at least 3 hours or overnight.
Put the salad together
Mix the mushrooms, zucchini and onion, peppers, tomatoes and
arugula together including the marinade that might be with the
mushrooms and zucchini-onion.
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