Description
A light and refreshing Italian Zucchini Ribbon Salad featuring thinly shaved zucchini ribbons tossed in a tangy lemon and olive oil dressing, garnished with toasted pine nuts, shaved Parmesan, and fresh basil. Perfect as a quick appetizer or side dish, this salad emphasizes fresh flavors and simple ingredients for a healthy, elegant meal.
Ingredients
Salad
- 2 medium zucchini (about 1 pound or a little less)
- ¼ teaspoon fine sea salt (divided)
- ¼ cup pine nuts (toasted)
- ⅓ cup shaved Parmesan (about 1 ounce)
- 1 tablespoon julienned fresh basil
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (from about ½ lemon)
- several grinds freshly cracked black pepper
- ¼ teaspoon runny honey (optional)
Instructions
- Shave: Trim the bottoms off the zucchini. Using a Y-shaped vegetable peeler, peel long, very thin strips down the length of each zucchini, holding the stem end as a handle. Alternatively, use a spiralizer, mandoline, or sharp knife. Discard the stem ends.
- Salt: Sprinkle the shaved zucchini with about ⅛ teaspoon of salt. Optionally, let the zucchini rest in a colander for about 15 minutes to drain excess water, especially if it is very watery.
- Make the dressing: In a small bowl or jar, combine the remaining ⅛ teaspoon salt, extra virgin olive oil, lemon juice, freshly cracked black pepper, and optional honey. Whisk or shake well to blend all ingredients.
- Assemble: Toss the shaved zucchini with the dressing until evenly coated. Sprinkle toasted pine nuts, shaved Parmesan, and julienned basil over the top. Gently toss again if needed to distribute the toppings.
- Serve: Serve the salad immediately for best freshness, or chill in the refrigerator for up to 30 minutes before serving to allow the flavors to meld.
Notes
- Allowing the zucchini to sit salted helps remove excess moisture, preventing a watery salad.
- The honey in the dressing is optional and helps balance slight bitterness in zucchini.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly.
- This salad is best served fresh or within a short time of assembly to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
