When it comes to speedy Summer suppers, it’s hard to go past raw zucchini and canned lentils. If you haven’t ever tried shaved raw zucchini in salads, be prepared for a real treat. Fresh and crunchy, these little zucchini coins make a wonderful contrast to the soft earthiness of the lentils.
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Lentil & Raw Zucchini Salad
- Total Time: 5 minutes
- Yield: 2 servings 1x
Description
This Lentil and Raw Zucchini Salad combines the fresh crunch of zucchini with the earthy softness of lentils, enhanced by a simple sherry vinegar dressing and optional prosciutto for a quick summer meal.
Ingredients
- 1 tbsp (15 ml) sherry vinegar
- 3 tbsp (45 ml) extra virgin olive oil
- 1 can lentils (400g / 14oz), drained
- 1 zucchini, finely sliced into coins
- 1/2 bunch mint, leaves picked
- 3-4 slices prosciutto, torn, optional
- Salt and pepper, to taste
Instructions
- In a large bowl, combine 1 tbsp of sherry vinegar with 3 tbsp of extra virgin olive oil. Season with salt and pepper to taste.
- Add the drained lentils to the bowl and stir until they are well coated with the dressing.
- Gently fold in the finely sliced zucchini coins and mint leaves, mixing until all ingredients are evenly distributed.
- If using, add the torn prosciutto slices on top of the salad.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a vegetarian option, replace the prosciutto with roasted almonds.
- If you can’t find canned lentils, cook dried lentils according to package instructions and use them.
- This salad is best served fresh but can be stored in the refrigerator for up to a day.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 20
- Carbohydrates: 30
- Fiber: 10
- Protein: 15
- Cholesterol: 15
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Frequently Asked Questions
Is it really safe to eat zucchini raw in this salad?
Yes — the article specifically highlights this as the salad’s key feature: shaved raw zucchini adds a fresh, crunchy contrast to the soft earthiness of the canned lentils. Slice the zucchini finely into coins and toss immediately with the sherry vinegar and olive oil dressing.
What can I use if I want to make this vegetarian?
The notes explicitly suggest substituting roasted almonds for the optional 3–4 slices of torn prosciutto. The rest of the salad — lentils, zucchini, mint, sherry vinegar, and olive oil — is already meat-free.
Can I use dried lentils instead of canned?
The notes say yes — cook dried lentils according to package instructions and use them in place of the drained 400g (14 oz) can. Just make sure they are fully cooled before tossing so they don’t wilt the zucchini and mint.
