I first came across a raw Zucchini Salad in Gourmet Magazine in August 2004. At that time, the zucchini was tenderized in a salt bath. Today I blanche it quickly which has the added effect of sealing in the color. Unlike lettuce-based salads, this light and colorful salad holds its freshness and appeal on a buffet table for several hours. Enjoy it with some grilled chicken for a simple summer meal.

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