Courgette Ribbon Salad Recipes

SUMMER COURGETTE RIBBON SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.
• Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.
• Meanwhile, wash and dry the kale and add to the courgettes with the goat's cheese, mint and raisins. Toss everything together.
• Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.
• Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.

COURGETTE RIBBON SALAD

Steps:

• In a large bowl pour in the lemon juice and season well with salt and pepper. Whisk in the olive oil then add the chopped herbs.
• Put your courgette through your spiralizer on its large noodle attachment and tip the ribbons into the bowl with the dressing. Toss everything together and serve immediately.

VEGGIE RIBBON SALAD

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

ZUCCHINI RIBBON SALAD

Steps:

• Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
• Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

ZUCCHINI RIBBON SALAD

Steps:

• Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
• In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
• Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

LEMONY ZUCCHINI RIBBONS

Steps:

• For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

RIBBONED COURGETTE SALAD

Steps:

• Put most of the parsley, the lemon zest and juice, olive oil and honey in a bowl and whisk together along with some seasoning to taste.
• Using a vegetable peeler, peel the courgettes into ribbons, discarding the seedy centre. Tip into a large bowl with the chickpeas and sweetcorn. Pour over the dressing, toss together and leave to marinate for 5 mins. Crumble in the feta and give it a final light toss. Season with a grinding of black pepper.
• Divide the salad between four plates. Scatter over the remaining parsley and sprinkle over along with the mixed seeds and spring onions.