← Back to Search Results
American
 Shaved Zucchini and Radish Salad over Smoked Salmon with Lemon-Dill Vinaigrette Recipe-3912

Photo by:
Comments: 0
 

Recipe

Raw zucchini doesn’t have a ton of flavor, but its texture is really delicate, so it’s perfect for this salad.

Yield: Serves 4

Ingredients

  • 2 zucchini, rinsed and ends trimmed
  • 4 ounces smoked salmon
  • 1 bunch radishes, rinsed, tops and tails trimmed, and sliced as thinly as possible
  • Small handful dill fronds

For the dressing:

  • ¼ cup extra virgin olive oil
  • Juice of 2 lemons
  • 1 small shallot, minced
  • 2 teaspoons honey
  • 15 to 20 grinds fresh black pepper
  • 2 tablespoons finely chopped dill fronds

Directions

Use a peeler to shave the zucchini lengthwise on each side until you start to hit the seedy middle part.

Lay a couple of pieces of smoked salmon in the middle of a plate. Top the salmon layer with a heap of shaved zucchini, radish slices, and dill fronds.

Whisk the dressing ingredients together until smooth. Drizzle the dressing over the top of each salad.


© 2006 David Lieberman
 

Nutritional Information

Nutrients per serving (% daily value)

182kcal (9%)
21mg (2%)
18mg (30%)
20mcg RAE (1%)
332mg
23mg
6g
5g
1g
7g
7mg (2%)
227mg (9%)
2g (11%)
15g (23%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mom-a-licious Mom-a-Licious
by Domenica Catelli
desserts-4-today Desserts 4 Today
by Abby Dodge
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
new-american-table New American Table
by Marcus Samuelsson
good-to-the-grain Good to the Grain
by Kim Boyce
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-for-friends Cooking for Friends
by Gordon Ramsay
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
spice Spice
by Ana Sortun
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?