Lemony Zucchini Slaw

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This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest. Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.


MAKES: 4 to 6 Servings
PREP/COOK TIME: 55 minutes

  • 1 ½ pounds small zucchini or summer squash, preferably a mix of colors
  •  Salt and pepper
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 cup plain whole-milk yogurt
  • 1 tablespoon thinly sliced chives
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons roughly chopped mint
  • 2 tablespoons roughly chopped flat leaf parsley
  • 3 tablespoons pine nuts, lightly toasted, for garnish


  1. Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
  2. Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
  3. Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with pine nuts to serve.

Storage wWll keep for a day in the refrigerator.

Adapted from one of David Tanis' recipes


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