Description
Zucchini Ribbon Salad with Lemon is a light, fresh, and simple salad made with thin ribbons of raw zucchini tossed in a bright lemon dressing, enhanced with fresh herbs, toasted pine nuts, and Parmesan cheese. This refreshing salad is perfect for summer meals, picnics, or an easy healthy lunch, offering a crisp texture and vibrant flavors that celebrate Mediterranean and Italian-inspired cuisine.
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 the Zucchini Ribbons: Wash and dry the zucchini thoroughly. Using a vegetable peeler or mandoline, slice each zucchini lengthwise into thin, delicate ribbons for the best texture.
- Combine Zucchini in Bowl: Place the zucchini ribbons in a large mixing bowl ready for dressing and seasonings.
- Make the Lemon Dressing: In a 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 emulsified.
- Toss Zucchini with Dressing: Pour the prepared lemon dressing over the zucchini ribbons and gently toss to coat each ribbon evenly, ensuring the salad stays crisp and fresh.
- Add Herbs, Nuts, and Cheese: Add the shaved Parmesan cheese, chopped parsley, chopped basil, toasted pine nuts, and thinly sliced red onion to the bowl.
- Final Toss and Rest: Gently toss the salad again to distribute all ingredients uniformly and let it rest for 5 to 10 minutes, allowing flavors to meld before serving.
Notes
- Choose small to medium zucchini for optimal texture and minimal seeds.
- Avoid dressing the salad too far in advance to prevent the zucchini from releasing excess water and becoming soggy.
- Use a vegetable peeler for wide, delicate ribbons or a mandoline if you prefer thinner ribbons.
- For a vegan version, omit the Parmesan cheese or substitute with toasted nutritional yeast.
- Enhance the salad by adding cherry tomatoes, avocado slices, or arugula for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Cook
- Cuisine: Mediterranean, Italian-Inspired
