Zucchini Ribbon Salad and Dressing

I'm always looking for new salad dressings and/or ideas for salads, as we have a salad every night with dinner. With a variety of salad recipes to choose from, meals never seem boring.

While looking for ways to use zucchini from the garden, I ran across this Zucchini Ribbon Salad from The Splendid Table website and tweaked it a bit.

It's delightful - colorful, flavorful, sweet and crunchy.  The dressing can be used on any salad greens, so I made a triple batch and then used it for other tossed salads later in the week.

This recipe calls for 5 cups of zucchini, or 6 servings, so cut the recipe in half if wanting fewer servings. With the dressing made and on hand, it's a quick way to use zucchini for an attractive salad. 

If growing your own zucchini or your neighbor shares, the cost per serving is practically nothing!

Zucchini Ribbon Salad and Dressing

Lemon Salad Dressing:
1/3 cup olive oil
3 Tabs. lemon juice
1/2 tsp. coarse sea salt
black pepper to taste
grated lemon zest, about 1 tablespoon
3 Tabs. finely chopped black olives
1/4 tsp. dried crushed red pepper.

In a small bowl, whisk olive oil in a small bowl with the lemon juice, salt and pepper until combined. Stir in the lemon zest, black olives and red pepper and set aside, or place ingredients in a jar and shake until all ingredients are combined.

For the Zucchini Salad
2 pounds medium zucchini, about 5 cups when shaved
1 cup Pecorino Romano cheese, or Parmesan, shaved into long furls
1/4 cup almonds coarsely chopped
Drizzles of honey

Using a vegetable peeler or kitchen mandoline, slice zucchini into long, thin, ribbons. When ready to serve, toss the zucchini in a large bowl with the dressing to lightly coat. Gently fold in the shaved Romano or Parmesan.

Turn out onto a large platter. Top with the almonds and lightly drizzle with honey, or arrange on individuals plates, then top with almonds and the honey. Serves 6.
Estimated cost with purchased zucchini: $3.00 or less; .50 cents a serving or less.

Pin It