Grated Zucchini Salad With Honey Lime Dressing

This grated zucchini salad is something which I tend to make often when it is zucchini season. It is fresh and delicious. It has a lot of texture owing to the pomegranate and the almonds and not to forget the tangy-sweet dressing. 🙂


Ingredients: (Serves 4)
  • Long green zucchini- 1
  • Tomato- ½; Seeds scooped out and cut into cubes
  • Red onion- 1 tiny; sliced (You can use less if you wish)
  • Blanched almonds- 1/4 cup
  • Pomegranate seeds- ½ cup

For Honey Lime Dressing

  • Lime Juice- 2 to 3 teaspoons (Add more lime if necessary)
  • Honey- 3 teaspoons
  • English/ American Mustard (paste)-  ½ teaspoon
  • Olive oil- 3 teaspoons
  • Salt and pepper- to taste

I often use the pomegranate with light pink seeds but you could go ahead and use the regular ones. 

Grate the zucchini using a box grater or mandolin. (Use the bigger holes to grate). Another method is to use a peeler to get thin ribbons, stack the ribbons one above the other and cut it thinly. If you use the second method, you will get long strips, so just cut the long strips into 2 or 3 pieces. I like to grate half the zucchini and then use the ribbon method for the other half because it provides more texture.


Roughly slice your blanched almonds and toast them to a nice golden brown. Using a kitchen towel or kitchen roll, pat dry the zucchini.  

Note- Zucchini is a water leaving vegetable. Do not salt them as they will leave all the water and tend to make the salad soggy.

For Honey Lime Dressing

Add the lime juice, mustard and honey to a bowl and mix well. To this, add the olive oil little by little while beating with a whisk. Season generously with salt and pepper. Keep beating for a minute or so till the mixture looks well combined (emulsified).

Honey Lime dressing

Place the zucchini evenly on your serving plate/ plates. Spoon a part of the dressing over it and give it light mix. Taste it and add more of the dressing if needed.  Scatter the pomegranate seeds, sliced onions and cubes of tomato over it. Finally sprinkle the salad with toasted almonds and serve immediately. The longer you leave it, the more water the zucchini will tend to leave.



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