Summer is a lovely time for raw vegetable salads. This zucchini salad is quick to put together and pairs nicely with a variety of main courses from poached salmon to grilled hamburgers. I use the fennel fronds to garnish the salad, but many herbs like dill and parsley complements the truffle dressing.
If you are not a big fan of the distinctive truffle flavor use sea salt and experiment with other spices like cumin. There are countless variations to this salad; try adding black olives and/or grapefruit slices. This is also delicious on a bed of wild arugula.
You can create delicate zucchini ribbons with a y peeler
Truffled Zucchini and Fennel Salad
If you prefer not to use truffle salt experiment with other spices like cumin or add more herbs.
2 zucchini
1 fennel with fronds
1/4-1/2 cup extra virgin olive oil
1/4-1/2 teaspoon sea salt or truffle salt
1. Slice the zucchini thinly with a sharp knife or in ribbons with a vegetable peeler.
2. Slice the fennel very thin with a sharp knife.
3. Chop up the fennel fronds for a total of 1-2 tablespoons.
4. Combine all ingredients until the vegetables are coated in oil (start with less oil and increase amount if needed to coat the vegetables).
5. Serve immediately for a crunchy salad or let marinate in the oil to soften (the time depends on how thin the vegetables were cut).
This post is linked to GNOWFGLINS | Tuesday Twister, A Moderate Life | Two for Tuesday, The Nourishing Gourmet | Pennywise Platter Thursday, Food Renegade | Fight Back Friday, and Whole Foods for the Holidays | Naturally Knocked Up.
Do you have a similar salad recipe for raw zucchini? Any suggestions for other variations?
Are you kidding me…truffle is one of the best flavors EVA!!!! This sounds soooo good. Simple, yet I know that truffle flavor shines through…and I just happen to have everything needed to make this. YUM! Thanks for sharing it with Two for Tuesdays this week =)
I agree with heahter on this one! Truffles are simply divine and I love the presentation of this salad! Thanks so much for sharing on the two for tuesday recipe blog hop!
Alex@amoderatelife
I’m so excited to see this! My summer squash are just starting to come on, and I never would have thought to pair them with truffle. I’ve got an teenie tiny bottle of truffle oil that I mostly just use on popcorn. Thank you for sharing this creative recipe with Two for Tuesday. I know there are a lot of people out there with tons of zucchini who will be thrilled to see it.
i love fennel and i never thought of pairing it with zucchinni! i’m going to try adding lemon juice. where can i find truffle salt?
You can find truffle salt and truffle oil in specialty food shops like Sur La Table, O and Co, and here in LA at Surfas (and online). Most of these have “flavor” listed as a main ingredient though and I’m trying to figure out how natural that actually is (hopefully it’s not an MSG type of additive). If I find out the source of that I will add it to the comments. Hopefully someone else will be able to clarify that.
Hi Lisa. I wanted to thank you again for sharing your recipe with Two for Tuesday. I’m so excited about it that I’ve featured it as one of my selections for “Best of the Blog Hop.”
What a delightfully green and vibrant recipe! I have to admit tho that I’ve never tried truffles, nor had heard of truffle salt.
Simply gorgeous!