Raw Zucchini Ribbon Salad
This Raw Zucchini Ribbon Salad is a light and refreshing summer side dish made with thinly sliced zucchini, fresh herbs, and a lemony vinaigrette. It’s a simple, elegant salad that pairs beautifully with grilled meats or seafood.
Servings: 4 servings
Equipment
- 1 vegetable peeler
- 1 small bowl
- 1 whisk
- 1 Serving dish
Ingredients
For the Salad
- 2 medium zucchini
- ⅓ cup shaved Parmesan cheese
- ⅓ cup toasted pine nuts
For Lemon Herb Vinaigrette
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- 3 tablespoons finely chopped mint
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ teaspoon fresh black pepper
Instructions
- Use a vegetable peeler or mandoline to slice the zucchini lengthwise into thin ribbons. Place the ribbons in a large bowl.
- In a small jar or bowl, whisk together the olive oil, lemon juice, zest, Dijon mustard, honey, finely chopped herbs, red pepper flakes, sea salt, and pepper until well combined and emulsified.
- Drizzle the dressing over the zucchini ribbons and gently toss until the zucchini is evenly coated. Add the shaved Parmesan, fresh herbs, and pine nuts, and toss again lightly.
- Transfer the salad to a serving platter or shallow bowl and garnish with extra herbs or cheese, if desired. Serve immediately for the best texture and flavor.
Notes
Storage Instructions
This salad is best served fresh. If you do need to prep it ahead, store the zucchini ribbons and dressing separately, then toss right before serving. Once dressed, leftovers can be stored in the fridge for up to 24 hours, but the zucchini will soften and release some moisture.Pairings & Serving Suggestions
- Great alongside grilled salmon, chicken skewers, or burgers.
- Add it to a brunch menu with quiche and fruit salad.
- Serve as part of a summer picnic spread with crusty bread and rosé.