Zucchini, zucchini and more zucchini.

We're enjoying it in abundance this week after the delivery of our first very green and zucchini laden CSA basket.




This zesty, shredded zucchini salad is an exhilarating starter on a hot summer's day.
It is my submission to this week's Weekend Herb Blogging, the brilliant creation of Kalyn at Kalyn's Kitchen.
Our host this week is Joanna, who's blog, Joanna's Food, is full of healthy and tasty recipes. She'll have the entire Weekend Herb Blogging round-up posted on Monday.



It only takes about 10 minutes of shredding, squeezing and measuring to create my Grated Zucchini Salad. Make sure you make it just before serving - if not it can become too watery. This serves 4 people.

You'll need:
2 large zucchini
2 tablespoons (or more for more zing) freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon liquid honey
1 garlic clove, minced
1/2 teaspoon cumin
salt and freshly ground black pepper to taste.

Trim the ends and coarsely grate the zucchinis into a bowl.
Mix with the olive oil, lemon juice, honey, cumin and garlic.
Add salt and pepper to taste.
Serve immediately.

To get your own CSA basket subscription in America, check out Local Harvest.