Zucchini Ribbon Salad Recipe

Have you ever tried turning zucchinis into a masterpiece with just a peeler and a pinch of summer vibes? Let’s dive into this fresh and zesty zucchini ribbon salad that’s all about vibrant flavors and effortless elegance!

I enjoy creating uncomplicated but tasty recipes, and this Zucchini Ribbon Salad is a splendid case in point. It features raw zucchini and a piquant interplay of lemon juice, lemon zest, and the toasty flavor of pine nuts.

It is as refreshing and light as the recipes get. Yet, it is at least as good for you as it is for your taste buds.

Zucchini Ribbon Salad Recipe Ingredients

• Zucchinis: Low in calories, zucchinis are rich in vitamins C and A, promoting healthy skin and vision.
• Extra-Virgin Olive Oil: Packed with antioxidants and healthy fats, it supports heart health and lowers inflammation.
• Lemon Juice: High in vitamin C, it adds a refreshing, tangy flavor and helps boost the immune system.
• Parmesan Cheese: Provides a rich source of calcium and protein, adding a savory, umami depth.
• Pine Nuts: Contain healthy fats, protein, and magnesium, boosting energy and improving heart health.
• Fresh Basil: Offers a fragrant aroma and is rich in antioxidants, aiding in digestion.

Zucchini Ribbon Salad Recipe Ingredient Quantities

• 3 medium zucchinis
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons toasted pine nuts
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh mint

How to Make this Zucchini Ribbon Salad Recipe

1. Wash the zucchinis very well under cold running water and dry them off completely with a clean towel.

2. Employing a vegetable peeler or a mandoline, cut the zucchinis into long, thin strips. Throw away the core that contains the seeds.

3. In a tiny bowl, combine the extra-virgin olive oil, lemon juice, lemon zest, salt, and freshly ground black pepper. Whisk until well combined.

4. Put the zucchini ribbons in a large mixing basin.

5. Zucchini ribbons drizzled with lemon dressing and olive oil taste fantastic.

6. Gently mix the dressing with the zucchini ribbons so that they are coated evenly.

7. Incorporate the shaved Parmesan cheese into the salad and gently toss once more.

8. Distribute the toasted pine nuts throughout the dish, ensuring they are equally spaced.

9. Incorporate the gentle tossed fresh chopped mint and basil into the salad. They should be fully integrated with the rest of the salad without the herbs or the rest of the salad drawing any undue attention.

10. If desired, add more Parmesan shavings for garnish before transferring the salad to the serving dish. Serve right away, or chill for a bit to let the flavors really pop.

Zucchini Ribbon Salad Recipe Equipment Needed

1. Clean kitchen towel
2. Vegetable peeler or mandoline
3. Small bowl
4. Whisk
5. Large mixing bowl
6. Mixing spoon or spatula
7. Knife (for chopping herbs)

FAQ

• Can I prepare the Zucchini Ribbon Salad ahead of time?Absolutely, you can make the salad a few hours in advance. But for optimal freshness and flavor, it’s best to apply the dressing and herbs just prior to serving.
• How do I make zucchini ribbons?Create long, thin ribbons from the zucchini using a vegetable peeler or a mandoline slicer. For even ribbons, start from the top and peel downward.
• Can I substitute another cheese for Parmesan?You can use Pecorino Romano or Grana Padano as substitutes, and you’ll get a very similar flavor profile. Both will provide a similar salty flavor.
• What if I don’t have pine nuts?Toasted almonds, walnuts, or no nuts at all can be used in their place.
• Is it necessary to toast the pine nuts?Toasting boosts the nutty flavor, but it isn’t necessary. If you’re in a hurry, you can forego this step.
• Can the salad be served warm?It is best to serve this salad cold or at room temperature so that the zucchini retains its crisp texture.

Zucchini Ribbon Salad Recipe Substitutions and Variations

For extra virgin olive oil, replace it with avocado oil or walnut oil.
If you don’t have lemon juice, then you can substitute with white wine vinegar or apple cider vinegar.
Substituting lime zest or orange zest for lemon zest yields a different, but equally delicious, result.
Replace Parmesan cheese with Pecorino Romano or nutritional yeast (for a vegan alternative).
Substitute toasted pine nuts with slivered almonds or chopped walnuts.

Pro Tips

1. Chill Before Serving For enhanced flavor, allow the salad to chill for about 15-20 minutes before serving. This allows the flavors to meld together nicely and enhances the refreshing taste of the dish.

2. Use Fresh Ingredients Since this is a simple salad, the freshness of the ingredients is crucial. Make sure to use freshly picked basil and mint to maximize the aroma and taste of the herbs.

3. Toast Pine Nuts Carefully To avoid burning, toast the pine nuts in a dry skillet over medium heat, stirring frequently until they are golden and aromatic. This will bring out their nutty flavor, adding depth to the salad.

4. Adjust Seasoning to Taste Before serving, taste the salad and adjust the seasoning if necessary. A bit more salt, pepper, or lemon juice can be added to suit your personal preference.

5. Add a Crunch Element If you want an extra layer of texture, consider adding a crunchy element like finely sliced radishes or a sprinkle of crispy fried shallots as a garnish. This adds a pleasant contrast to the tender zucchini ribbons.