LEMONY ZUCCHINI RIBBON SALAD
This lemony zucchini ribbon salad is the perfect light and refreshing dish for warm days. Thinly shaved zucchini is dressed in a bright lemon and olive oil vinaigrette, enhanced with fragrant fresh mint and nutty Parmesan cheese. With no cooking required, this salad comes together effortlessly in minutes, making it ideal for a quick lunch, appetiser or side dish. The balance of textures and flavours—crisp zucchini, creamy cheese and citrusy freshness—creates a delightful combination. Whether served on its own or alongside grilled meats or seafood, this vibrant salad is a simple yet elegant addition to any meal.
RECIPE CATEGORY
Appetiser, Side Dish, Brunch, Light Meal
SERVING SIZE
1
CUISINE
Mediterranean, Italian
PREPARATION/TECHNIQUES
No-Cook, Quick & Easy
OCCASION/HOLIDAY
Summer, Brunch, BBQ, Light Lunch, Dinner Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Gluten-Free, Low-Carb
DISH TYPE
Salad, Appetiser, Light Meal
INGREDIENTS
The following are the ingredients we need to prepare this lemony zucchini ribbon salad.
- 1 small zucchini, shaved into ribbons
- 1 tbsp fresh mint, chopped
- 1 tsp lemon juice
- 1 tsp olive oil
- 1 tbsp Parmesan cheese, shaved
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120 kcal
- Protein: 4g
- Carbohydrates: 6g
- Fats: 9g
- Fibre: 2g
- Sodium: 180mg
PREPARATION
- Prepare The Zucchini: Using a vegetable peeler or mandoline, shave the zucchini into thin ribbons.
- Season The Ribbons: Place the zucchini ribbons in a bowl and season lightly with salt to draw out excess moisture. Let sit for 5 minutes, then pat dry with a paper towel.
- Make The Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
- Assemble The Salad: Toss the zucchini ribbons with the dressing until evenly coated.
- Add The Cheese And Herbs: Sprinkle the shaved Parmesan and chopped mint over the salad.
- Serve Immediately: Garnish with extra Parmesan or a drizzle of olive oil, if desired.
PREP TIME
10 minutes
COOKING TIME
None
TIPS
Here are some tips to help you prepare this lemony zucchini ribbon salad.
- Use Fresh Zucchini: Smaller zucchini are more tender and flavourful.
- Dry Excess Moisture: Pat zucchini dry after seasoning to keep the salad crisp.
- Enhance The Flavour: Add a pinch of crushed red pepper for a mild kick.
- Choose The Right Cheese: Swap Parmesan for Pecorino Romano for a saltier taste.
- Use A Mandoline Slicer: This ensures evenly thin zucchini ribbons.
- Let It Marinate: Allow the salad to sit for a few minutes to absorb the flavours.
VARIATIONS
- Add Nuts: Toss in toasted almonds or pine nuts for added crunch.
- Include Protein: Top with grilled shrimp or chicken for a more filling meal.
- Make It Dairy-Free: Swap Parmesan for nutritional yeast or omit cheese.
- Add Extra Greens: Mix in arugula or baby spinach for more volume.
- Use A Different Dressing: Try a light balsamic glaze instead of lemon juice.
PREPPING AND STORAGE
- Fridge Storage: Best eaten fresh, but can be stored in an airtight container for up to 1 day.
- Keep Ingredients Separate: Store zucchini ribbons and dressing separately until ready to serve.
- Avoid Freezing: The zucchini will become too watery when thawed.
- Rehydrate If Needed: If storing overnight, refresh with extra lemon juice before serving.
- Serve Chilled Or Room Temperature: Both options work well for this dish.