Shared by Asaf Doktor
Raw Zucchini Salad
Yield: 6 - 8 servingsThis recipe was shared by Asaf Doktor. Read more about his family in "The Grilling Tradition of Israel’s Independence Day" and try his recipes for vegetarian chopped liver and chicken skewers with lamb fat.
Ingredients
- 4 small zucchini, ¼” dice
- 15 small dried apricots, diced into small cubes
- 5 scallions, green parts only, thinly sliced
- 5 sprigs fresh oregano, leaves picked
- ⅓ cup full-fat plain sheep yogurt
- ⅓ cup fresh lemon juice (about 3 lemons)
- ½ cup extra virgin olive oil
- Kosher salt
- Freshly ground pepper
Preparation
Step 1
Place the zucchini, apricots, scallions, and oregano in a medium mixing bowl.
Step 2
Add the lemon juice, olive oil, ½ teaspoon of salt, ¼ teaspoon of pepper and mix well. Taste and adjust seasoning.
Step 3
Spread the yogurt in a thin layer over a serving plate creating a bed for the salad. Spoon the zucchini mixture over the yogurt, stacking to form a mound.
Step 4
Serve immediately.
