Go Back
Zucchini Ribbon Salad with lemon dressing, parmesan, and toasted almonds in a bowl.

Zucchini Ribbon Salad

A light and refreshing salad made with thinly sliced zucchini ribbons, cherry tomatoes, fresh basil, and a simple lemon dressing, perfect for hot summer days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 medium zucchini, made into ribbons
  • 1 cup cherry tomatoes, halved
  • 1 small handful fresh basil, torn
  • 2 to 3 tablespoons shaved Parmesan Shaving fresh Parmesan enhances flavors.
  • 2 tablespoons toasted pine nuts or sliced almonds
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Fresh lemon juice preferred.
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, grated
  • to taste salt and pepper

Method
 

Preparation
  1. Wash and dry the zucchini, then trim off the ends.
  2. Using a vegetable peeler, slice the zucchini lengthwise into ribbons, stopping once you reach the seedy core.
  3. Optionally, toss the zucchini ribbons with a pinch of salt for 10 minutes to soften them, then pat dry.
Assembly
  1. In a large bowl, add the zucchini ribbons, cherry tomatoes, torn basil, shaved Parmesan, and toasted nuts.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, and season with salt and pepper until creamy.
  3. Pour a little dressing over the salad and toss gently. Be careful not to break the ribbons.
  4. Taste and add more dressing if needed, keeping in mind that zucchini releases water.

Notes

This salad can be made ahead of time, but keep the dressing separate until serving to maintain freshness. It pairs well with robust entrees or can be served alone for a light meal.