Raw Zucchini, Apple and Walnut Salad with Pomegranate Dressing

Posted by Rowena Dumlao Rowena Dumlao - Giardina 6/20/2014

Raw Zucchini, Apple and Walnut Salad with Pomegranate Dressing

This month, I have been creating recipes that don't need cooking in preparation for the peak of summer. I usually close my kitchen in summer especially the peak in August and live on fresh foods. If ever I have to turn on the stove or worse, the oven, the food really needs to be that good to merit the heat that it will generate in the kitchen. Ok, that had been easy for me to say and do before the kids came because like most kids, they will scream if I serve them a plate of this salad each. I'm sure my daughter will not even come close to the kitchen by a meter. I do have hopes with my older son because he surprises me at times asking for dishes after dishes of salad for dinner. How many 8-year olds would actually request to eat solely lettuce, all five plates of them?

But from an adult's point of view, what you will like about this salad is its crispiness and freshness. Sure, raw zucchini doesn't give a stronger taste than the cooked version but being sliced into thin ribbons and paired with crispy apples then dressed with fresh pomegranate dressing. I don't think I need to underline the obvious. It's fresh, healthy and good. Your body will thank you for it.

Scroll down the page for the recipe or you can also click on this link to get it at She Knows, where I regularly create recipes. I hope you have a splendid weekend ahead!

Raw Zucchini, Apple and Walnut Salad with Pomegranate Dressing

Serves 2
Ingredients:
For the dressing 

1/4 cup pomegranate juice (taken from 1/2 cup pomegranate seeds)
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
Salt and pepper, to taste

For the salad

2 zucchini
1 apple
Juice from 1 freshly squeezed lemon
Walnuts
2 tablespoons pomegranate seeds
Fresh mint leaves for garnish (optional)
Salt and pepper, to taste

Directions:

In a small jar with a cover, mix together the pomegranate juice, vinegar, olive oil, honey, salt and pepper. Shake well, and then set it aside.
Using a mandoline slicer or a sharp knife, slice the zucchini thinly.
Slice the apples thinly, and then immediately soak them in the lemon juice. Drain the apples and discard the lemon juice when ready to serve.
On a serving plate, mix the zucchini, apples, walnuts and pomegranate seeds with the pomegranate dressing. Garnish with fresh mint if using, and sprinkle with salt and pepper, to taste.