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.
Ingredients
- 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
Method
- 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
