Zucchini Ribbon Salad Recipes

ZUCCHINI-RIBBON SALAD WITH PESTO VINAIGRETTE

Steps:

• In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
• Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.

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.

ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND PINE NUTS

Steps:

• In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
• Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
• Add the zucchini ribbons to the dressing and toss well to coat.
• Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).

GRILLED ZUCCHINI RIBBON SALAD

Steps:

• Prepare a charcoal grill, or heat a gas grill to high.
• Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
• When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.