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zucchini ribbon salad recipe

Zucchini Ribbon Salad with Lemon and Feta

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad Base
  • 3 medium zucchini ends trimmed
  • 1/3 cup feta cheese crumbled
  • 1/4 cup pine nuts lightly toasted (or walnuts)
  • 1/4 cup fresh mint leaves roughly chopped
Lemon Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 1 medium lemon juiced and zested (about 2 tbsp juice)
  • 1 clove garlic finely minced or grated
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp black pepper freshly cracked
  • 1/8 tsp red pepper flakes optional, for a little heat

Method
 

  1. Using a Y-peeler or a mandoline slicer, carefully shave the raw zucchini into long, thin ribbons. Rotate the zucchini as you peel, and stop when you reach the seedy center (discard the core or save it for smoothies!). Place the ribbons into a large serving bowl.
  2. In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, sea salt, black pepper, and red pepper flakes until well combined and emulsified.
  3. Right before you are ready to serve, pour the dressing over the zucchini ribbons. Use tongs to gently toss the ribbons until they are evenly coated in the vinaigrette.
  4. Sprinkle the crumbled feta, toasted pine nuts, and fresh chopped mint over the top of the salad. Give it one more very gentle toss. Taste, adjust salt if needed, and serve immediately.

Notes

• Stop peeling when you hit the watery seed core of the zucchini, as it will make the salad mushy.
• Do not dress the salad until right before serving to keep the zucchini perfectly crisp.
• To toast pine nuts, place them in a dry skillet over medium-low heat for 3-5 minutes, tossing constantly until golden and fragrant.