We are totally feeling the quick and easy summer salad vibes right now! Zucchini Ribbon Salad is an effortless summer salad made with ribbons of fresh zucchini and yellow squash all dressed in a light vinaigrette for an amazing light and refreshing side dish, or double up and enjoy this salad as your main course. The ingredients are simple, but the flavors and textures are a match made in heaven! This recipe will certainly be on repeat this summer at our house (especially with our garden bursting with zucchini right now) and we hope at your house too!
How To Make Zucchini Ribbons
If you haven’t made a zucchini ribbon salad before, it’s so easy. Zucchini is a fun and delicious vegetable when eaten raw, as it will absorb whatever you add to it like a sponge. So, how do you make those paper-thin ribbons of zucchini and yellow squash?
- Simply, begin by cutting off the ends of your squash using a mandolin (on the lowest setting) or a sharp vegetable peeler, thinly slice the squash lengthwise, discarding the outside ribbons.
- Rotate the squash so that you get ribbons that will be all white with edges of green or yellow.
Putting the Zucchini Ribbon Salad Together
Add your zucchini ribbons to a large bowl. To make the marinade add the olive oil, lemon juice, garlic, dill, and pepper to a small bowl and whisk to combine. Pour the marinade over the zucchini and gently toss to coat being careful not to break the ribbons. Cover & refrigerate for about 20 minutes. A little marinating is great, as the zucchini will soften and absorb the flavors of the dressing, but allowing the zucchini to marinate too long will cause the salad to become limp and watery. Remove the zucchini from the refrigerator. Before serving, add the salt to the zucchini. Place the marinated zucchini on a bed of greens (we used spinach and arugula), and top with the shaved parmesan cheese, chopped walnuts (optional), and dill. Serve immediately.
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If you’re like us and grow way too much zucchini or you have that one neighbor who anonymously leaves zucchini at your doorstep, (this may or may not be us) here are a few additional zucchini recipes for you to try next.
Zucchini Squares (With A Greek Twist)
Spanakopita Stuffed Zucchini Roll -Ups
If you make our Zucchini Ribbon Salad let us know by commenting and leaving a rating below. If you post it on Instagram be sure to tag us! And stay connected to all things Heart Healthy Greek by following us on Facebook and Pinterest and by subscribing to our mailing list!
Zucchini Ribbon Salad
Equipment
Ingredients
- 2 medium zucchini
- 1 yellow squash
- 2 tbsp olive oil
- 1 tsp honey
- 1 lemon juiced
- 1 clove garlic minced
- 1 tsp fresh dill
- salt & pepper to taste
- ¼ cup parmesan cheese ribbons
- ¼ cup walnuts chopped
- mixed greens of choice
Instructions
- Using a mandolin (on the thinnest setting) slice the zucchini and yellow squash into thin ribbons and add to a large bowl.
- Meanwhile, make the marinade by adding olive oil, honey, lemon juice, garlic, dill, and pepper to a small bowl and whisk to combine.
- Pour the marinade over the squash and toss gently to coat so that the ribbons don’t break.
- Cover & refrigerate for about 20 minutes.
- Before serving, salt the salad. Place on a bed of greens, we used spinach and arugula, and top with parmesan cheese and chopped walnuts (optional).
This is such a refreshing dish especially with the heat & humidity of Florida. Have made this more times than I remember and experimented along the way. This is tasty with dried cranberries and pine nuts or pistachios sprinkled throughout the salad. Try it, see what you think. All your recipes are so delicious, you forget they are heart healthy❣❣❣