While I’ve certainly enjoyed this salad year-round, there’s something to be said for making this on a wonderful spring or summer evening when you can eat it outdoors, especially with garden-fresh zucchinis. This zucchini ribbon salad is incredibly simple–it takes about 10 minutes to put together and 9 of that is peeling the zucchini! It’s one of my husband’s absolute favorite side dishes.
To make a serving for 2 people, start with 2 medium or 3 small zucchinis. Wash them off and cut off the ends. Using a vegetable peeler, peel small strips lengthwise down the zucchini, peeling them directly into a mixing bowl. Stop peeling when you begin to see the seeds and throw away the cores. You should have about 3 loose cups of zucchini ribbons. Toss them with a couple of good pinches of kosher salt. I don’t measure my salt, but this is somewhere around a rounded 1/4 teaspoon. The zucchini should start releasing a bit of liquid and get slightly floppy, for lack of a better way of putting it.
In a small lidded container, add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon of dijon mustard. The mustard isn’t necessary, so if you’re like my husband and don’t particularly like it, you can leave it out. It just helps with emulsification. Put the lid on the container, making sure it’s very tight, and shake it for 20 seconds. If you don’t have something like this, you can whisk it, but it might separate a bit.
Pour the finished dressing over the zucchini, tossing to coat. Add 2 tablespoons of grated parmesan cheese and ground white pepper to taste. I served mine with a simple grilled chicken topped with olive tapenade, but it would be great with seafood as well. Enjoy your taste of summertime!
Zucchini Ribbon Salad
Equipment
- Vegetable peeler
Ingredients
- 2 medium zucchini
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 2 tbsp parmesan cheese grated
- 1/4 to 1/2 tsp kosher salt
- cracked white pepper to taste
Instructions
- Rinse zucchini and cut off about 1/2 inch from either end. Using a vegetable peeler, peel lengthwise in strips into a bowl. Stop peeling when the seeds become visible and discard the core. Sprinkle with kosher salt and toss to coat.
- Add the olive oil, vinegar, and mustard to a small lidded container. Secure the lid and shake for 20 seconds. If you don't have a lidded container, whisk until the dressing is emulsified. Pour over the zucchini.
- Add in the parmesan cheese and toss to coat. Top with cracked white pepper to taste.
- Per serving: 168 calories, 4 grams net carbs, 4 grams protein, 16 grams fat.
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