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Zucchini Ribbon Salad

Zucchini Ribbon Salad

A refreshing and light Zucchini Ribbon Salad made with fresh zucchini, a bright lemon vinaigrette, and topped with parmesan cheese and toasted pine nuts.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 medium fresh zucchini
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup parmesan cheese, shaved or grated
  • 1/4 cup toasted pine nuts
  • 1/4 cup fresh basil leaves, torn or chiffonade
  • Sea salt to taste
  • Black pepper to taste
  • Red pepper flakes (optional)

Method
 

  1. Wash the zucchini thoroughly and pat them dry. Trim off the ends.
  2. Use a Y-peeler or a standard swivel peeler to shave long, wide strips from top to bottom of the zucchini.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
  4. Place the zucchini ribbons in a large mixing bowl and pour the dressing over them. Toss gently to coat.
  5. Fold in the parmesan, pine nuts, and basil. Serve immediately.

Notes

Use a sharp peeler for best results. Do not dress the salad until ready to serve to maintain crispness.