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Zucchini Ribbon Salad

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 35 min
  • Inactive: 30 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

2 pounds zucchini, trimmed

1 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons whole-grain mustard

1/2 teaspoon freshly ground black pepper

1/2 small red onion, thinly sliced

1 cup frisee torn into pieces

1/3 cup thinly sliced radishes

1/3 cup chopped, toasted almonds

1/3 cup chiffonade fresh basil leaves

1-ounce Manchego cheese, shaved

Directions

  1. Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
  2. Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.