Fresh and light with plenty of crunch, Zucchini Ribbon Salad is tossed with lemon, fresh dill, toasted pistachios and salty feta. It’s an easy summer salad that turns fresh zucchini into something a little unexpected.
Zucchini Ribbon Salad
Every summer there comes a point when zucchini seems to be everywhere. Gardens are overflowing, farmers’ market tables are piled high and we are all looking for one more way to use it.
This salad skips the cooking altogether. Thin ribbons of raw zucchini are lightly salted, dressed with lemon and extra-virgin olive oil, then finished with toasted pistachios, feta and loads of fresh dill. It’s crunchy, fresh and a great way to enjoy smaller zucchini while they are at their best.
Choosing Zucchini
Small zucchini are the way to go for this salad. Look for ones that are firm with smooth, unblemished skin and feel heavy for their size. Smaller zucchini tend to have fewer seeds and a firmer texture, making them easier to shave into long ribbons.
There’s no need to peel them first. The skin adds colour and helps the ribbons hold together.
How to Make Zucchini Ribbons
A wide vegetable peeler makes quick work of turning zucchini into ribbons. Run the peeler lengthwise along the zucchini, rotating it as you go. A mandoline also works if you have one.
Lightly salting the ribbons and letting them sit for 10-15 minutes helps draw out some of the zucchini’s water while softening the ribbons just enough to make them easy to fold and toss. Pat them dry before adding the dressing so you don’t end up with a watery salad.
Switch It Up
Fresh dill works beautifully with lemon and zucchini, but this salad is easy to change depending on what you have available. Try fresh basil, mint, cilantro or parsley, or use a combination of fresh herbs.
Swap the feta for goat cheese or Parmesan, or change the pistachios for toasted almonds, walnuts or pine nuts.
PRO TIPS
- Choose small, firm zucchini with minimal seeds for the best ribbons.
- Toasting the pistachios brings out their flavour and gives the salad extra crunch.
- Don’t skip drying the zucchini after salting. Removing the excess moisture keeps the dressing from becoming diluted.
- Use a vegetable peeler if you don’t have a mandoline.
- Add the pistachios just before serving to keep them crunchy.
- Taste before adding additional salt since both the zucchini and feta bring saltiness to the salad.
More zucchini recipes to try:
If you made this recipe, tag Wanda Baker on Instagram.
Ingredients
- 2 small zucchini, very firm
- 1 tsp flaky salt
- 1 tbsp lemon juice, fresh squeezed
- 3 tbsp extra virgin olive oil
- black pepper
- 1/3 cup shelled pistachios, lightly toasted and roughly chopped
- 1/4 cup feta, crumbled
- fresh dill, chopped
Instructions
- Using a wide vegetable peeler or mandolin, shave long, wide ribbons. Place them flat in a shallow dish or baking sheet, sprinkling lightly with flaky salt. Let sit 10-15 minutes. This draws out moisture and softens them just enough so they bend without snapping. Pat dry with a paper towel.
- In a small bowl, whisk lemon juice, olive oil, pepper and a pinch of sea salt. Taste and adjust as needed.
- Fold zucchini ribbons over themselves so they look airy and not flat. Spoon dressing over top, and lightly toss.
- Sprinkle pistachios, feta and dill over the top. Serve right away or refrigerate the dressed zucchini until ready to garnish and serve.
I would have never thought to peel the zucchini. Such a great idea!
I’m going to try this, looks so good!