Zucchini Salad



Course: Salad
Servings: 4 Salads
Author: Jim Moffet of Bar Acuda Restaurant, Hanalei, Kaua‘i


  • Mandolin or Knife


  • 1 Green Zucchini (Thinner The Better)
  • 1 Yellow Zucchini (Thinner The Better)
  • 1 2-inch Knuckle Of Fresh Hearts Of Palm (Thinly Sliced)
  • Parmesan Reggiano (Shaved)
  • 4 Tbs. Hazelnuts (Rough Chopped)
  • 1 Tbs. Truffle Oil
  • 1 Tbs. Sherry Vinegar
  • 1 Shallot (Minced)
  • Salt And Pepper


  • Thinly slice the zucchini, hearts of palm, and cheese.
  • Delicately arrange on a plate and add hazelnuts.
  • Combine minced shallots, vinegar, and truffle oil in a separate bowl. Season with salt and pepper then drizzle on salad.
  • Serve and enjoy!