Photo Credit: Cooking with Scraps

Shaved Zucchini Salad with Carrot Tops and Fennel Seed Dukkah

Leftover dukkah from this recipe can be used in a variety of different ways.

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shaved zucchini and dukkah salad

Shaved Zucchini Salad with Carrot Tops and Fennel Seed Dukkah

Leftover dukkah from this recipe can be used in a variety of different ways.
Course: Salad
Keyword: cooking with scraps, dukkah, fennel, salad, scraps, squash, vegan, vegetables, vegetarian, zucchini


For the Dukkah:

  • 2 tablespoons sesame seeds
  • 1 tablespoon whole cumin seeds
  • 2 teaspoons whole fennel seeds
  • 1 1/2 teaspoons coriander seeds
  • 1/4 cup shelled, roasted pistachio nuts
  • 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon fine-grain sea salt

For the Salad:

  • Greens from one medium-size bunch of carrots
  • 2 medium-size zucchini or yellow squash
  • 2 medium carrots, shaved (optional)
  • 1/4 teaspoon fine-grain sea salt
  • Extra virgin olive oil
  • 1/2 medium-size lemon


  • In a medium-size saucepan, toast the sesame seeds, cumin seeds, fennel seeds, and coriander seeds over medium heat until the sesame seeds are lightly browned and the mixture smells fragrant, 2 to 3 minutes. Let cool slightly in the pan.
  • Place the seed mixture in a mortar and pestle, and crush to break down the seeds, then add the pistachios and gently pound until the nut pieces become peppercorn-size or smaller. Mix in the pepper and Qteaspoon of the salt and set the dukkah aside.
  • Trim off the bottom stems of the carrot greens that have no leaves. (Save them for broth, page 000).
  • Fill a medium-size pot with water and bring it to a boil over high heat.
  • Prepare an ice bath: Fill a medium-size bowl with ice and water.
  • Once the water is boiling, add the carrot greens to the pot—pushing down with tongs to make sure they all get in the water—and blanch for 1 minute.
  • Drain the pot into a colander and use the tongs to transfer the greens to the ice bath to stop the cooking process. Let the greens cool completely.
  • Squeeze any remaining water from the greens, roughly chop them, and set aside.
  • Cut the zucchini lengthwise into thin ribbons using a sharp knife, vegetable peeler, mandoline (watch your fingers!), or a spiralizer.
  • Spread out the zucchini on a platter, sprinkle the carrot greens over the zucchini, then sprinkle with the shaved carrots, if using, and the remaining salt (you might not need a full teaspoon), drizzle with olive oil, and squeeze lemon juice over everything. I like to squeeze lemons over one hand so I catch any seeds. Generously sprinkle the dukkah over the top and serve family-style.
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