Zucchini Dill Salad

Zucchini Dill Salad

On the hunt for some more recipes that inspire vegan healthy eating? You've found our refreshingly delightful Zucchini Dill Salad. This raw vegan salad not only embodies the essence of plant-based goodness, but also showcases the benefits of a raw diet. Packed with vibrant flavors and some of the best foods to eat raw, this salad is a delightful way to nourish your body and support your well-being. Whether you're a dedicated vegan or simply seeking a light and flavorful dish, Zucchini Dill Salad is a perfect choice. Join us on a journey of health and vitality as we explore the wonders of raw vegan cuisine.


2 raw zucchinis cut as thin as angel hair pasta

3 mushrooms sliced very thin

1/4 daikon radish shredded

3 green onions chopped

1 TBSP extra virgin olive oil

2 large cloves of crushed garlic (or to taste)

juice of 1 lime

2 tsp dill

celtic sea salt to taste

1 tsp Bragg's Liquid Aminos

1/2 tsp cumin


Combine the vegetables and set aside

Mix together the herbs, spices, oil and lime juice

Pour the sauce mixture over the veggies, stirring well. Refrigerate for about 2 hours before serving.

NOTE: We no longer recommend Bragg's Liquid Aminos, but this could be substituted with Celtic Sea Salt. 1 T of Bragg's equals 1 T Celtic Sea Salt.

Recipe by Mikaela Myers 

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