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LEMONY ZUCCHINI RIBBON SALAD
14

LEMONY ZUCCHINI RIBBON SALAD

NUTRITION
HEALTHY RECIPES
Feb 02, 2025

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.

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