Zucchini salad (raw)


Piece of life

Back from vacation, we found Montreal in a heat wave. Feels like 40°C (104°F), imagine how do we feel inside [Canadian buildings are made to maintain heat]. So oven and hotplates remain on standby, I avoid cooking with these temperatures. Our meals are mainly composed of salad, raw vegetables, canned beans, tuna rillettes or ham. I made a small exception to cook quail eggs for the kids [4 min in boiling water, it’s ok]. So I’ll take this opportunity to share with you some simple no-cook recipes, very practical for hot summer days.

About the zucchini salad

It is rare that we think of eating raw zucchini. Yet, they are delicious with their light hazelnut taste. I can even get the kids to eat them [I have to cut them into spaghetti, but it works like a charm]. You can cut them into thin slices, strips, spirals or julienne, it’s up to you. Ideally, use a mandolin [watch your fingers] but if you have the patience, you can also cut them with a knife.

Salade de courgettes

Zucchini salad (raw)

A fresh summer salad with a little kick. Ready in a few minutes and without any cooking, it is perfect for hot summer days.
Course: Vegetables
Keyword: Easy recipe, No-baked, Vegetarian recipe
Portions 4
Prep Time: 10 minutes
Print Recipe



  • 3 zucchini (yellow or green)
  • 2 green onions
  • 1/2 to 1 lemon juice
  • 1/4 bunch of fresh coriander
  • olive oil
  • salt & pepper to taste


  • Slice the zucchini thinly (into rounds, strips, spirals or julienne).
  • Chop the green onions (whole).
  • Chop the coriander.
  • In a bowl, combine the sliced zucchini, chopped onions and chopped coriander.
  • Drizzle with lemon juice and olive oil. Add salt and pepper to taste.

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