The Way to BE

Zesty Zucchini Insalata Recipe


  • 1½ pounds zucchini, grated
  • 1 medium Vidalia or other sweet onion, thinly sliced
  • 1½ teaspoons Celtic sea salt
  • 1 red bell pepper, julienned
  • ¼ cup raw, organic apple cider vinegar
  • 3 tablespoons lemon juice (a Meyer lemon is delicious!)
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons mint, chopped
  • Celtic sea salt, to taste
  • Grated lemon zest from one small lemon
  1. Toss zucchini and onion with salt in a colander. Let mixture drain for 30 minutes. Rinse and squeeze to remove excess liquid. Transfer to a large bowl.
  2. Add bell pepper, apple cider vinegar, lemon juice, basil and mint. Toss well. Season to taste and serve immediately, garnished with lemon zest.

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