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
Scale
- 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
