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  • Writer's picturechefgabyschuster

Quick Zucchini Salad

This salsa-inspired salad is super quick to make, flexible when substituting any vegetable and best of all it maintains its freshness after a couple of days in the fridge. I like it best when it brines for several hours or overnight. If you have a little time before dinner you can make it and that's it! Or if you have a dinner party this salad is perfect to have in the fridge from the day before, so you have something less to do that day. I used canned petite chopped tomatoes with jalapeño. I like to have canned beans and tomatoes for times like this when I didn't have time to go to the market and it was time to make dinner. With what I had left over I made a salad for lunch, mixed it with cooked black beans, added some panela cheese and it was perfect!


½ red onion in small dices

1 zucchini in small dices

1 can of chopped petite tomatoes or diced fresh tomatoes

A handful of chopped cilantro

2 lemons

Salt and pepper

Garlic powder


  1. Add the chopped onion in a bowl with the lime, salt, pepper and garlic powder

  2. Add the rest of the ingredients, mix well

  3. Let it rest for 30 minutes to two days. The longer we let it brine, the more flavor we will get from the magic that the salt and lemon do with all the vegetables

  4. This salad goes well with rotisserie chicken, rice, tacos, nachos, guacamole or your protein of choice

  5. If you mix in cooked beans or lentils you get a meal in minutes!


If you use fresh tomatoes add your favorite spicy sauce. You can also add chopped bell peppers or replace the zucchini with fresh asparagus.

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