Shaved Zucchini and Nectarine Salad | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Shaved Zucchini and Nectarine Salad


Sarah Henkin, CUESA’s market Chef, with Twilight Greenaway

This recipe was prepared on June 21 at the Food Wise Booth


3 small zucchini, ends removed
1 lemon, zest and juice
Honey, to taste
1 tablespoon shallot or red onion, diced
Freshly ground black pepper
1 under-ripe nectarine, thinly sliced on a mandolin or with a sharp knife
Handful arugula, washed and dried
Mint leaves, torn, to taste
¼ pound feta cheese, crumbled
Olive oil


1. Thinly slice the zucchini with a mandolin or sharp knife and place in a colander, toss with a couple pinches of salt and let sit for about 30 minutes.  Rinse and blot dry with a paper towel.

2. In a small bowl, combine the shallot or red onion, lemon juice and zest, honey and a small pinch of salt and pepper.  Let sit for 15-30 minutes.

3. In a serving bowl, toss together the zucchini, nectarine, arugula mint and feta cheese.  Whisk olive oil into lemon mixture and pour over salad.  Toss to combine and serve


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »