Shaved Zucchini Salad with Buttermilk Dressing

In Recipes, Salads by Frances Largeman-Roth



I have a confession to make: I don’t like eating salads in the winter. I find them refreshing at pretty much any other time of year, but when it’s freezing cold out, they just aren’t satisfying. But I still want to eat my fresh veggies, so I found a way to enjoy them, even on the coldest days. Shave them! This is most easily achieved with a mandoline. They are easy to use, but you do have to be careful with your fingers. If you don’t have a mandoline (or if you’re too freaked out to use one), you can achieve a similarly thin texture with a vegetable peeler.

Trust me, it’s worth the extra time that takes to slice your zucchini. You can also try this technique out with carrots, cucumbers and beets. Let me know what you think!




¾ cup low fat buttermilk

¼ teaspoon sea salt

¼ teaspoon freshly ground pepper

1 tablespoon packed fresh mint leaves

1 tablespoon packed flat leaf parsley

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon honey

½ ripe avocado


1 pound zucchini, mix of green and yellow

3 radishes, either Easter egg or watermelon (if you’re lucky enough to find them!)

½ cup walnuts



  1. Place the buttermilk, salt, pepper, herbs, lemon zest and juice, honey and avocado into a blender and blend until smooth.
  2. Fill a medium mixing bowl with cold water and set aside. Preheat oven or toaster oven to 350°F.
  3. Using a mandolin, slice 1/8-inch thick slices of the zucchini lengthwise. Place the shaved zucchini slices into the bowl with the water.
  4. Slice the radishes into 1/8-inch thick rounds and transfer to the water bowl.
  5. Toast the walnuts in the oven for 5 minutes, or until fragrant. Let cool and then roughly chop them.
  6. To plate, place 11/2 cups of the veggies into a bowl and sprinkle a little more than a tablespoon of the walnuts on top Drizzle with about a tablespoon of the dressing. Garnish with additional mint, if desired. Enjoy!