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Zucchini Ribbon Salad

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A light, refreshing no-cook salad featuring thin ribbons of zucchini tossed in a bright lemon-olive oil vinaigrette, finished with shaved Parmesan and fresh mint.

Ingredients

Scale
  • 3 small zucchini (about 12 oz), ends trimmed
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice (about ½ lemon)
  • ¼ cup shaved Parmesan cheese
  • 2 tbsp fresh mint leaves, thinly sliced
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • Optional: 2 tbsp toasted pine nuts

Instructions

  1. Use a vegetable peeler or mandoline to shave each zucchini lengthwise into long, thin ribbons.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
  3. Place zucchini ribbons in a large bowl and drizzle with the vinaigrette; toss gently to coat.
  4. Let sit for 5 minutes to allow flavors to meld.
  5. Transfer to a serving platter; sprinkle with shaved Parmesan, mint, and toasted pine nuts if using.
  6. Serve immediately or chill up to 30 minutes before serving.

Notes

  • For extra brightness, add a few lemon zest strips.
  • Swap mint for basil or dill for a different herb note.
  • Can be made up to 30 minutes ahead; hold off on cheese and nuts until just before serving.
  • Great alongside grilled fish or chicken for a summer meal.

Nutrition

Keywords: zucchini ribbon salad, summer salad, no-cook salad, lemon zucchini

Find it online: https://yumrecipesnow.com/zucchini-ribbon-salad/