This detox zucchini salad is what I am having for lunch today. A nutrient dense raw zucchini salad topped with superfoods like goji berries, chia seeds and nuts. I am pretty sure you all knows I am French and if you heard the news you may understand why I am not super hungry today. I will not talk about the Paris attacks on the blog but I want to thanks all of you who sent me a private email to support France, and to ask me if my family in France was safe. Everyone is ok and I really appreciated your message.
But life goes on … and focusing my mind on something I am passionate about keep me away few minutes from all the dark news that pop up on my phone every minute. So today I am simply sharing my lunch. A detox zucchini tagliatelle salad made with no fancy tools. I simply used my favorite veggie peeler to make those lovely raw courgette tagliatelle. I used a wide peeler with good grip like this one here:
Y veggie Peeler. The trick to makes thin and long raw zucchini tagliatelle is to dip a fork on one side of the zucchini and then peel lengthwise from left to right, exactly as you do to peel the zucchini skin except that you have to peel the whole zucchini.
You will end up with some parts of zucchini that you are not able to peel properly. Do not discard those parts. Simply store in a airtight container in the fridge and use later in soup, fritter or fry them in olive oil as an healthy side dish. If you never eat raw zucchini before you will be amazed by the crunch and fresh taste of those zucchini tagliatelle. I simply topped my zucchini salad with a mix of roasted seeds and nuts. I roast them in olive oil and garlic and serve them hot on top of the salad. I added some Dried Goji Berries for a light sweet taste. Goji berries are the most nutrient dense super food berries on earth packed with vitamin, essential amino acids and high protein in fiber. That is why I love to sprinkle goji berries on lots of my salads or meals. It is a great addition to any vegan meals to boost protein and essential nutrient. I prepared a dressing with olive oil, fresh squeezed lemon and finely chopped fresh herbs – I used a trio of mint, parsley and coriander. My mum recently offered me a herb cutting scissors. I was not sure it will be useful at first but I quickly became addict to this new tool! It makes my life much easier as there is no need to use a chopping board or knife to chop herbs meaning less cleaning, less mess in the kitchen! Yeah!!! It is also great to reduce waste. I explain myself, I know serve fresh herb on the table with the herbs scissor on the side and anyone can add some fresh herbs on their plate when they want. No more waste due to extra chopped herbs that nobody wants! And my little girl think it is cool to use so she add herbs to her soup now 🙂 If you want to give it a try my scissor is a 5 blade – stronger to chop large herbs like spring onion- you can find it here: herb cutting scissors
If you have got time I highly recommend to marinate the raw zucchini tagliatelle in the dressing for 1 hour. The taste will be even better and do not worry, zucchini will not get tender or loss their crunch ! I hope you will enjoy this fresh summer recipe on this rainy auckland day.