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Zucchini Potato Salad
Zucchini Potato Salad

This recipe utilizes the shape and texture of summer squash to mimic the aesthetic of potatoes, with a refreshing classic take on familiar flavors.

11 small-to-medium zucchinis, peeled

1½ red bell peppers, seeded and small diced

1 bunch scallions (green onions), thinly sliced

4 cups shredded carrots


2 cups raw, salt-free cashew pieces

1½ cup water

½ cup stone-ground mustard

8 pitted Deglet Noor dates

2 tablespoons apple cider vinegar

2 tablespoons lemon juice

1 teaspoon garlic powder

½ teaspoon ground black pepper

1. Slice the peeled zucchini in half lengthwise, rotate a quarter then slice again lengthwise (to create 4 long, equal pieces). Now slice across these lengths into chunks (similar to the size of potatoes in potato salad). Place into a medium bowl.

2. Add the bell pepper, scallions, and shredded carrot to the bowl.

3. For the dressing, add all of the ingredients (cashews, water, mustard, dates, apple cider vinegar, lemon juice, garlic powder, and black pepper) to a high-speed blender, and blend until smooth. Pour over the bowl of vegetables and toss.

Serves 6-8

Collin Cook
Collin Cook

Collin Cook is the Executive Chef of Balance for Life Florida in Deerfield Beach, as well as the Executive Chef of 4th Generation Organic Market and Café in Boca Raton. His upbringing as Dr. Frank Sabatino’s son impacted his philosophical choices personally and professionally. Dr. Sabatino, a physician specializing in water-only fasting and holistic healing, helped build a significant structure and perspective for Collin regarding the natural approach to health. The dream of medical school found its counterpoint for Collin in the discovery of a culinary career. Collin has been a professional vegan chef for the last 12 years, and also attended Cornell University’s plant-based nutrition program by Dr. T. Collin Campbell. An advocate for the normalization of vegan cuisine, Collin has won many awards, competing against conventional animal-based chefs, and has guest lectured for the Natural Health Association. Collin is married and lives in Pompano Beach, Florida. You can contact Collin at [email protected] or follow him on Instagram @chefcollinthecook.

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