• Email
  • Pin It

Zucchini and Dill Salad


Contributed by:

Zucchini and Dill Salad


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Zucchini and Dill Salad

This is just like the well known cucumber and dill salad but the zucchini version. Since the zucchini is not cooked in this recipe, use only very fresh zucchini.


  • Ready Time : 0 min



  • 4 firm and fresh zuchini, coarsely grated and strained well
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 1/4 cup dill, chopped
  • salt and freshly ground pepper to taste


  1. In a large bowl, mix together all ingredients. Taste and season as necessary.
  2. Store in an air-tight container in the fridge for up to two days. The salad will produce extra liquid while being stored- if you don’t want the extra liquid you can use a strainer).


About Matkonation


Matkonation is a bilingual English and Hebrew food blog run by Danya Weiner (food photographer) and Deanna Linder (food stylist).

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in