Zucchini Ribbon Salad

Raw zucchini, when shaved into ribbons and tossed with an herby lemon vinaigrette, is at once light and refreshing yet rich and satisfying.

This beautiful tangle of wide zucchini ruffles shines in a simple lemony dressing. The cheese and pine nuts add enough heft and richness to transport this to main-course territory, but you could also serve it as a gorgeous side to something off the grill.

Full disclosure: I invented this salad because my children have always found cooked zucchini “a little bit squashy.” It's a sin you could forgive since it is squash, after all. But when it’s fresh and bright like this, they eat it happily.

Recipe Details: Zucchini Ribbon Salad

From Catherine Newman

Makes: 4 servings

Total carbohydrates: 8 grams per serving

Hands-on time: 20 minutes

Total time: 20 minutes

Recipe Notes

This recipe is truly flexible. (It’s also a fun family activity; the zucchini ribbon-making is a fun job for a child who won’t shave off their knuckles.) Feel free to use any other toasted nuts, such as sliced almonds or toasted pecans, in place of pine nuts. If you don’t have Aleppo pepper flakes, try using another mild dried chile or chili powder (or you can skip it).

Ingredients


3-4 (1-1/2 pounds) small zucchini
1 teaspoon kosher salt
1 lemon, zested and juiced
1 clove of garlic, finely minced or put through a garlic press
1/2 cup crumbled feta or grated parmesan
3 tablespoons toasted pine nuts
2 tablespoons extra-virgin olive oil
Sprinkle of Aleppo pepper flakes
2 tablespoons chopped fresh dill or mint, or a combination

Instructions


Cut the ends off the zucchini, then use a vegetable peeler to shave each one into ribbons.
Toss the ribbons with the salt in a large bowl and leave them to sit while you prepare the dressing. Mix the lemon juice and zest with the garlic.
Drain the zucchini: wrap it all in a clean dish towel and firmly twist the towel around the zucchini until liquid squeezes out. Wring the zucchini until the liquid more or less stops coming out. Dump the zucchini back in the bowl.
Drizzle with the lemon-garlic mixture and toss well, then add the remaining ingredients and use tongs or a large spoon to mix. Season to taste with more salt and lemon if needed, as well as pepper flakes and herbs. Serve right away or refrigerate for up to a day.