Remember when zoodles were THE thing? TBH, I didn’t care much for the water-logged non-carb moments. I prefer my zucchini young, fresh, and yellow. I look for the teeny baby yellows and throw in a couple little green thangs into the mix for color. The younger zucchini tend to have fewer seeds and less moisture = less soupy mess. The ribbons are elegant and delightfully crunchy. Grab the baby zucchini from the farmer’s market before the summer is over!

Recipe Type: Quick and Easy, Vegan

Tag: Side

Time: 10 minutes

Servings: 4

From Le Summer Produce Party menu

Ingredients

4 small zucchini (a mix of yellow and green) - less than 7 inches in length

1 tablespoons of chopped cilantro

2 tablespoons roasted sunflower seeds (or any other nuts/seeds you like)

Juice of one lime

1 tablespoon of nice olive oil

Salt to taste

Equipment

Mandoline

Large mixing bowl

Ingredients

1 small seedless baby watermelon or half a regular sized large seedless watermelon

2-3 limes

2 cups or so of water

1 - 2 tablespoons of honey or sugar (optional)

Tequila or mezcal (optional)

Kosher salt (optional)

Equipment

Blender or immersion blender

Large sieve

Large mixing bowl

½ gallon jar or pitcher to store agua fresca

Wooden spoon or silicone spatula

Instructions

Wash and dry the zucchini and slice thinly lengthwise into long ribbons on the mandoline. If you don’t have a mandoline, cut the zucchini lengthwise as thinly as possible. Place into a large mixing bowl.
Squeeze the juice of one lime, drizzle 1 tablespoon of olive oil over the top, and around one teaspoon of salt and gentle toss with your fingers. Taste the zucchini and add more lime juice, olive oil, and salt as needed.
Add sunflower seeds and cilantro and give another toss.

How to Serve

Place salad in a serving dish and serve!