Raw Zucchini Salad with Hazelnuts

After a dirty week in politics (make that month – DSK, Arnie and Weiner), we need some clean food. This is about as simple as it gets – zucchini tossed with hazelnuts, cranberries and fresh mint. Add some sea salt and lemon juice and you’re done.  It’s so exquisitely fresh that it requires no oil – the hazelnuts give just a hint of fat.

I used a spiralizer to create the zucchini noodles but you could just as easily use a peeler to create flat, thin zucchini strips.  On saying that, this is my most used kitchen tool next to my Vita-mix.  It costs about $40 and is unbelievably simple to use and takes your salads to another level.  You can also create zucchini noodles and toss them in some pesto for a gluten-free “pasta” dish. I have the Paderno spiralizer.


  • 2 x organic zucchini/courgettes
  • sea salt
  • handful of organic dried cranberries (or use tart cherries)
  • 10 hazelnuts, chopped
  • 1/4 bunch of fresh mint, torn
  • juice of a lemon


  • Using the spiralizer, create thin zucchini strips.  Add to a bowl and toss in sea salt.  The sea salt will draw water out of the noodles so let it sit for 5 mins. Drain off the water.
  • Add the cranberries, chopped hazelnuts and fresh mint.
  • Drizzle in lemon juice and serve.

Options: this would also be wonderful with some parmesan or pecorino shavings.