Food by VICE

Shaved Zucchini and Pea Salad Recipe

This easy salad is loaded with flavor and the perfect side to any meal. Serve it alongside grilled chicken, steak, or simply on its own.

by Dan Wilson and Jules Zuth
Aug 21 2017, 1:00pm

Photo by Daisy Meager

Servings: 2-4
Prep time: 10 minutes
Total time: 25 minutes


for the salsa verde:
4 ounces|125 grams fresh basil
1 ounce|30 grams fresh parsley
1 ounce|25 grams fresh mint
1 ounce|25 grams fresh tarragon
3 ounces|100 ml olive oil
3 ounces|100 ml grapeseed oil
¼ cup|60 ml white wine vinegar
1 garlic clove
1 lemon, juiced
kosher salt, to taste

to finish:
3 cups fresh or frozen peas
2 zucchini, stemmed and peeled into ribbons
kosher salt and freshly ground black pepper, to taste
1/4 cup|25 grams rolled oats, toasted
¼ cup|30 grams onion seeds or nigella seeds


1. Make the salsa verde: Bring a medium saucepan of water to a boil. Add about half of the basil and the parsley and blanch for about 1 second, then drain and transfer to an ice bath. Drain, squeezing any liquid from the herbs, then transfer them to a blender along with the remaining ingredients. Purée until smooth and season with salt.

2. Heat a large cast-iron skillet over high heat. Add the peas and cook, stirring and shaking, until blackened and beginning to steam, about 7 minutes. Transfer to a bowl along with the zucchini and season with salt and pepper. Toss in about 3 tablespoons of the salsa verde along with a big squeeze of lemon juice. Transfer to a serving platter and top with the oats and seeds.