Can I prepare Raw Zucchini Ribbon Salad in advance?

You can prepare the individual components ahead, but it is best to assemble the salad shortly before serving. Make the lemon dressing and toast the pine nuts in advance, then store them separately. You can also prepare the zucchini ribbons and refrigerate them in an airtight container. Wait to toss the zucchini with the dressing because lemon juice and salt gradually draw moisture from the vegetable. Dressing the salad too early can make the ribbons softer and create excess liquid at the bottom of the bowl.

What is the best way to make zucchini ribbons?

A vegetable peeler is the easiest tool for making wide, delicate zucchini ribbons. Trim both ends of the zucchini, place it securely on a cutting board, and run the peeler lengthwise from one end to the other. Rotate the zucchini as you work. If you reach a large, watery, seed-filled center, stop peeling and save the remaining zucchini for soups, scrambled eggs, sauces, or another cooked dish. A mandoline can also be used to create thin zucchini slices.

What can I substitute for Parmesan and pine nuts?

Raw Zucchini Ribbon Salad is easy to customize. For a different cheese, try feta or another firm, salty cheese that complements lemon and olive oil. For a dairy-free version, omit the Parmesan or use your preferred plant-based Parmesan alternative. Pine nuts can be replaced with toasted sliced or slivered almonds, walnuts, or pecans. Toasting the nuts before serving enhances their flavor and gives the fresh zucchini salad a more satisfying crunch.

Easy Raw Zucchini Ribbon Salad with Lemon

Name: Raw Zucchini Ribbon Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean-Inspired
Ingredients: 3 medium zucchini; 1 tablespoon mayonnaise; 2 tablespoons fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons extra-virgin olive oil; 1/2 cup shaved Parmesan cheese; 1/4 cup toasted pine nuts

Description

Raw Zucchini Ribbon Salad is a fresh, easy summer side dish made with thin zucchini ribbons tossed in a creamy lemon and olive oil dressing, then topped with shaved Parmesan cheese and toasted pine nuts. It comes together in about 10 minutes with no cooking required for the zucchini.

Ingredients

Scale

3 medium zucchini
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 cup shaved Parmesan cheese
1/4 cup toasted pine nuts

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Instructions

In the bottom of a large mixing bowl, whisk together the mayonnaise, fresh lemon juice, kosher salt, and black pepper until smooth.
Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is creamy and emulsified.
Trim the ends from the zucchini. Using a vegetable peeler, peel each zucchini lengthwise into long, thin ribbons, rotating the zucchini as you work. Stop at the soft, seed-heavy center if needed.
Add the zucchini ribbons to the bowl with the lemon dressing and gently toss until evenly coated.
Transfer the dressed zucchini ribbons to a serving platter or shallow bowl.
Top with shaved Parmesan cheese and toasted pine nuts.
Serve immediately for the freshest flavor and best texture.

Notes

Choose firm, medium-sized zucchini for the best ribbons and texture.
A vegetable peeler is the easiest tool for making wide zucchini ribbons, although a mandoline may also be used.
Yellow summer squash can replace some or all of the zucchini.
For a creamier alternative, replace the mayonnaise with 2 tablespoons Greek yogurt.
For a dairy-free variation, use vegan mayonnaise or Dijon mustard and omit or replace the Parmesan.
Pine nuts can be replaced with toasted almonds, walnuts, or pecans.
To toast pine nuts, cook them in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant.
Dress the zucchini shortly before serving because salt and lemon juice will gradually draw moisture from the ribbons and soften them.
Leftovers can be refrigerated in an airtight container, but the salad is best enjoyed fresh.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 serving
Calories: 218
Sugar: 4g
Sodium: 525mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 7g
Cholesterol: 10mg