Zucchini Ribbon Salad Recipe

A fresh, no-cook zucchini ribbon salad recipe tossed with lemon vinaigrette, cherry tomatoes, parmesan, and toasted nuts. Ready in 15 minutes and perfect as a light summer side or elegant appetizer.

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Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Prep Time: 15

Resting Time: 10

Total Time: 25

Servings: servings

Calories: 210kcal

Cost: $8

Equipment

1 Mandoline slicer For evenly slicing zucchini into thin, uniform ribbons
1 Vegetable peeler Alternative tool for creating ribbons and shaving parmesan
1 Colander Used for salting and draining zucchini to remove excess moisture
1 Mixing bowl Large enough to combine and toss all ingredients
1 Whisk To emulsify the lemon vinaigrette smoothly
1 Knife For halving cherry tomatoes and mincing garlic

Ingredients

For the Salad

3 medium zucchini about 1.5 lbs, firm
4 cups arugula or baby spinach loosely packed
0.5 cup cherry tomatoes halved
0.33 cup pine nuts or almonds toasted
0.5 cup parmesan cheese shaved
2 tablespoons fresh mint leaves optional, chopped

For the Lemon Vinaigrette

3 tablespoons extra virgin olive oil high-quality preferred
2 tablespoons lemon juice fresh squeezed
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 clove garlic minced
to taste sea salt
to taste cracked black pepper

Instructions

Slice zucchini into thin ribbons using a mandoline or peeler and let them rest with salt.
Whisk vinaigrette ingredients until emulsified and season to taste.
Toast the nuts and prep the parmesan and tomatoes.
Pat zucchini dry, toss everything in a bowl, and serve fresh.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition