Zucchini Salad

Background info: Considered a summertime staple by modern eaters, the humble zucchini, although cultivated in Italy, traces its ancestry back to ancient Mesoamerica (like all squash). Along with pumpkins and acorn squash, it represents one of many varieties of the species Curcubita pepo, which was developed in Oaxaca around 10,000 years ago from an unknown ancestor.

This herbaceous plant of many names (including ‘baby marrow,’ which refers to the immature zucchini of South Africa), despite being an exceptionally easy crop to nurture, requires consistent visits from pollinating bees. In areas that experience heavy use of pesticides or mosquito-prevention sprays, hand pollination can supplement sparse insect activity.

– Price-Pottenger

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Ingredients

½ cup coconut cream
2 tablespoons lemon or lime juice
Few drops stevia
3 small young zucchinis (about 1 pound), shredded
3 scallions, finely minced, including roots and tops
2 tablespoons parsley, chopped
2 tablespoons red or yellow bell pepper, shredded

Directions

Combine coconut cream, lemon or lime juice, and stevia and mix with the chopped parsley and vegetables. Refrigerate at least 30 minutes before serving to allow the flavors to blend. Serve with lettuce and avocado.

Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).

About the Author

Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.

Check out other Pat Connolly recipes:

Beef Rutabaga Stew

Turkey Hash

Curried Vegetable Omelet

Rice Popovers

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