Zucchini Ribbon Salad

5 from 1 vote

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The perfectly pretty salad to make with those perfectly pretty zucchini.

White serving plate of Zucchini Ribbon Salad on a wooden table.

This is a soft single-vegetable salad, one of those perfect ways to highlight a summer vegetable (which during the last part of the summer begged to be highlighted as much as humanly possible).

Ordinarily, I love tart salads; the more vinegar or citrus, the better. My kids do, too. It’s not clear whether this is genetic or environmental, but Jack has been known to douse a plate of lettuce with vinegar at a salad bar or at home and snub the olive oil. I think when he is alone after he finishes the salad, he might tip the remaining vinegar in the bowl down his throat like a digestif.

Which is why this particular Zucchini Ribbon Salad recipe is such an anomaly. There is little to no vinegar or acid or tartness. Just compact, firm zucchini peeled lengthwise with a vegetable peeler into gorgeous slender ribbons (twist the zucchini as you go to get a bit of green edge onto as many of the ribbons as you can), a nice glug of olive oil, some chopped basil, and a little minced onion, and a happy sprinkle of kosher salt and pepper.

Zucchini Ribbon Salad on a white, oblong plate.

Well. There’s almost no point in writing the recipe. But I will anyway. The zucchini will soften as it sits in the “dressing” — a little bit of softening is appealing, but too much soaking will cause the salad to become a bit too limp and possibly watery.

Having said that, I’ll eat leftovers of this for at least a day or two with pleasure.

Thin slices of zucchini forming a Zucchini Ribbon Salad.

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5 from 1 vote

Zucchini Ribbon Salad

The perfectly pretty salad to make with those perfectly pretty zucchini.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 People
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Ingredients 

Instructions 

  • Use a vegetable peeler to peel off strips of zucchini, trying to get the strips to be as wide and flat as possible, and including a bit of green on the edges of as many of the strips as possible. As you get into the middle of the zucchini the strips will just be the pale zucchini flesh. Stop before you get to the seeds. Place the zucchini strips into a serving bowl.
  • Add 1 tablespoon of the olive oil, lemon juice, vinegar (if using), basil, onion, and salt and pepper to the bowl and toss to combine. Add up to another tablespoon of olive oil if desired — it really depends on how dressed you like your salad. Taste and adjust seasonings as needed. Serve immediately, or let sit in the fridge or at room temperature for up to 2 hours.

Notes

The zucchini will soften as it sits in the “dressing” — a little bit of softening is appealing, but too much soaking will cause the salad to become a bit too limp and possibly watery.

Nutrition

Calories: 50kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 256mg, Fiber: 1g, Sugar: 3g, Vitamin A: 222IU, Vitamin C: 18mg, Calcium: 16mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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