Zucchini Ribbon Salad
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!
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.
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.
- 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.
Zucchini ribbon salad inspo came from recipes by Alton Brown and Tia Mowry, both from Food Network.Print
Zucchini Ribbon Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- 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
- 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.
- 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.
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