Zucchini Salad w Mint + Marconas

I’ve never loved zucchini — especially when it’s overcooked and super soggy. This avoids all of that and keeps it super fresh. A few tips when making this: make sure to slice your zucchini a bit thicker than you’d think (definitely recommend a mandolin). If it’s too thin, it’ll get soggy; too thick, and it won’t be enjoyable to eat. I’d say about the thickness of a quarter or a penny — maybe that’s a big difference, but use your judgment.

Second, don’t overmix the salad — be gentle with it. I like to use my hands when mixing salads. It offers way better technique, preserves delicate greens, and gives you the most even distribution of ingredients.