• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About

Betty Eatz

Home » Salad

August 1, 2022

Zucchini Ribbon Salad

Jump to Recipe·Print Recipe

Zucchini Ribbon Salad

Ribbons of sliced zucchini nestled in a white Mikasa bowl that I received as a wedding gift.

Zucchini Ribbon Salad is a fresh and refreshing way to to enjoy the summer bounty.

A Summer Salad in Season

People have a love or hate relationship with zucchini. Has someone gifted you with a bag of it from their garden or are you tempted by the low price of it at the grocery store? This cool zucchini ribbon salad may convert you into a zucchini believer, regardless of whether you love it or loathe it.

If you like to eat your veggies in season as I do, you will be happy to know there is a zucchini recipe coming your way each week this month! You may be tempted to try one (or all) of the recipes even if you don't consider yourself a zucchini aficionado. Yes, they are that good!

Zucchini, lemon, arugula, pine nuts on a wooden cutting board

Cooling Foods

Foods that are high in water content help keep us hydrated and cool, particularly during the summer. Cucumber, peaches, lettuce, tomatoes, watermelon, and yes, zucchini, all contain a lot of water and also happen to be in season. Zucchini contains 90 percent water along with dietary roughage, meaning that it provides fluids and fiber to your diet.

Thin slices of zucchini on a wooden cutting board and in my hands

Courgette

Sometimes, zucchini is referred to as courgette in recipes, particularly those that originate in the U.K. They are the same thing. But I think courgette is way more fun to say.

This salad also incorporates arugula in the dressing. It is called rocket in the U.K. Just think! We could rename this salad: Courgette and Rocket.

Zesting a lemon and trying not to cut myself, plus mint, basil, arugula, and pine nuts on a cutting board

Lessons Learned

  • You may be able to get your slices thin enough if you have great knife skills. I don't, so I use a mandolin slicer and it is worth every penny.
  • The pesto-like dressing can be made a day ahead and kept in the fridge.
  • This salad is best the day it is assembled. The zucchini softens overnight if you kept leftovers. The salad is still good the next day, but beyond that, it starts to go downhill.

Hat Tips

Zucchini ribbon salad inspo came from recipes by Alton Brown and Tia Mowry, both from Food Network.

Close up of pesto dressing on a pretty spatula
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ribbons of sliced zucchini nestled in a white Mikasa bowl that I received as a wedding gift.

Zucchini Ribbon Salad

  • Author: Betty
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
Print Recipe

Ingredients

Units Scale
  • 1 cup arugula
  • ¼ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 3 Tbsp pine nuts, toasted
  • 1 clove garlic
  • 2 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 or 3 zucchini

Instructions

  1. Combine the arugula, basil, mint, pine nuts, garlic, lemon zest, and lemon juice in a blender or food processor. Season with salt and pepper. Pulse a few times to roughly chop ingredients. Add the oil while the blender is running and blend until smooth. Pour into a large bowl.
  2. Trim the ends from the zucchini. Slice lengthwise into thin ribbons using a mandolin or Y-peeler. Add ribbons to the bowl containing the dressing mixture and toss to combine. Garnish with additional pine nuts, if desired.

Did you make this recipe?

Please leave a comment below!

Share a photo of your creation by tagging us @betty_eatz

More Salad

  • Quinoa Salad with Asparagus
  • Roasted Pumpkin and Lentil Salad
  • Baby Kale Salad with Apples and Walnuts
  • Grilled Zucchini and Corn Salad

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Recent Posts

  • Homemade Pop Tarts
  • Sheet Pan Eggs Benedict
  • Sheet Pan Crispy Chicken with Veggies
  • Cauliflower with Gochujang
  • Vegetable Soup with Barley

Recent Comments

  1. Betty on Milk Bread Cinnamon Rolls
  2. Kathy on Milk Bread Cinnamon Rolls
  3. Betty on Roasted Vegetables with Forbidden Rice
  4. Sharon Phinney on Roasted Vegetables with Forbidden Rice
  5. Betty on Pumpkin Soup with Caramelized Onions

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022

Categories

  • Bread
  • Breakfast
  • Dressings, Jams, Sauces
  • Meat
  • Pasta, Rice, and Grain
  • Pizza and Flatbread
  • Salad
  • Snacks
  • Soup and Stew
  • Sweet
  • Vegetable

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms of Use

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Betty Eatz