Description
Zucchini Ribbon Salad with Lemon is a light, fresh, and simple salad made with thin ribbons of raw zucchini, bright lemon dressing, fresh herbs, and Parmesan cheese. This refreshing salad is perfect as a healthy side dish or a quick lunch, showcasing crisp textures and vibrant flavors ideal for summer meals and picnics.
Ingredients
For the Salad
- 3 medium zucchini
- ¼ cup shaved Parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons toasted pine nuts
- 1 tablespoon thinly sliced red onion
For the Lemon Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon honey or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Zucchini Ribbons: Wash and dry the zucchini thoroughly. Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin ribbons to create the base of the salad.
- Combine Zucchini in Bowl: Place the prepared zucchini ribbons in a large mixing bowl ready for dressing.
- Make Lemon Dressing: In a separate small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper until well combined.
- Toss Salad with Dressing: Pour the dressing over the zucchini ribbons and gently toss to ensure all ribbons are evenly coated without bruising the delicate vegetable.
- Add Herbs and Garnishes: Add the shaved Parmesan cheese, chopped parsley, chopped basil, toasted pine nuts, and thinly sliced red onion to the bowl. Toss gently once more to mix all the fresh ingredients together.
- Rest and Serve: Let the salad rest for 5 to 10 minutes before serving to allow the flavors to meld and the zucchini to slightly soften yet remain crisp and refreshing.
Notes
- Choose small to medium zucchini for the best texture and fewer seeds, resulting in more delicate ribbons.
- Avoid dressing the salad too far in advance to prevent the zucchini from releasing water and becoming soggy.
- Use a vegetable peeler for wider, delicate ribbons or a mandoline for thinner, more uniform slices.
- For a vegan version, omit the Parmesan cheese or substitute it with toasted nutritional yeast to add a savory flavor.
- Enhance the salad by adding cherry tomatoes, avocado slices, or arugula for extra heartiness and color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean, Italian-Inspired
