Midsummer Pickled Zucchini Salad with Carrot and Fresh Mint
It’s midsummer, the zucchini plants are going off and you’re wondering what on earth you’re going to do with all of the zucchini. At the same time, the mint, which you wisely contained in a pot, is rampant. So put them together in this fresh Pickled Zucchini Salad with Carrot and Mint. It’s packed with character and colour, and is a gorgeous side dish to serve with grilled meat or fish.
Midsummer Pickled Zucchini Salad with Carrot and Mint
I make this Zucchini Salad every year, precisely at that moment when we have so many zucchini that we don’t know what to do with them. Because it’s so seasonal, it’s always a surprise. It’s so good. We don’t usually think of serving zucchini raw, but in this recipe it’s fantastic. You want a big bunch of mint, freshly picked if possible. And make sure you don’t overcook the carrots – you want them to be slightly softened, but to retain a little crunch. The touch of honey compliments their sweetness. Douse the lot with extra virgin olive oil, apple cider vinegar, and a grinding of sea salt. Then let it sit, even overnight. Give the vegetables time to marinate. It works. The result is a sweet-and-sour pickled summer salad that is bright and enticing. Double or triple the quantity if you’re sharing with friends – it’ll disappear in a hurry.
Because this Zucchini Salad is so simple to make, it’s included in my recipe collection, Easy & Essential Paleo Recipes for Busy People. Take a peek.
And when you make the recipe, share it on Instagram and tag me @angie_b_quality_life – it’s always such a treat to see my recipes out in the world!
On the Side
Fried Liver with Spice – Marvelous for it’s nutritional density, fabulous with the spices.
3 Seed Paleo Bread, Gluten and Grain Free – For when you need a slice of something, without inflammatory consequences.
Orange and Chocolate Cake – Orange and chocolate, such a great combination!
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Best Wishes, Good Health and Happiness.
Midsummer Pickled Zucchini Salad with Carrot and Fresh Mint
Ingredients
- 2 carrots medium, approx 250 grams
- 1/2 teaspoon sea salt plus extra for grinding
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar divided
- 1 zucchini large, about 250 grams
- 1 cup fresh mint leaves firmly packed
- 2 tablespoons extra virgin olive oil
Instructions
- Peel the carrots and slice into coins. Place in a pan with ¼ cup water and the sea salt. Steam-sautè over a medium heat until all the water has evaporated, 4 - 5 minutes. While the carrots are still warm, drizzle over the honey and add 1 teaspoon of apple cider vinegar. Stir so that all the pieces are coated, and then allow to cool.
- Grate the zucchini and place in a bowl. Separate the mint leaves from the stems and place the smallest leaves aside. Roughly mince the remaining leaves, add to the zucchini and toss well to combine.
- Pour the oil and the remaining apple cider vinegar over the zucchini and mint. Add a generous grinding of sea salt, the cooled carrots, and the small mint leaves. Mix well.
- Refrigerate for at least one hour until ready for serving. Great when left overnight.
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