Zucchini ribbon salad is a refreshing, healthy, and delicious summer dish that is perfect for a light lunch or dinner. Made with fresh zucchini, this salad is packed with flavor and nutrients. The zucchini is spiralized into ribbons, which creates a beautiful and unique presentation. The salad is then tossed with a simple dressing made with olive oil, lemon juice, garlic, and herbs. Some variations of the salad may also include other vegetables like tomatoes, cucumbers, or bell peppers. In addition to the basic recipe, the article also provides three additional variations of the salad: a Thai-inspired version with a peanut dressing, a Greek version with feta cheese and olives, and a Mexican version with corn and black beans. These variations offer a range of flavors and textures to suit different tastes and preferences. Whether you are looking for a simple and refreshing salad or a more flavorful and substantial meal, the zucchini ribbon salad recipes in this article have something for everyone.
Let's cook with our recipes!
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
CORNMEAL-CRUSTED CHICKEN CUTLETS WITH ZUCCHINI RIBBON SALAD
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta salata.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Chicken Cornmeal Zucchini Mint Soy Free Peanut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
- Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
- Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
- Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
- Transfer cutlets to a platter. Serve with zucchini salad alongside.
GRILLED ZUCCHINI RIBBON SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Prepare a charcoal grill, or heat a gas grill to high.
- Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
- When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.
Tips:
- Use a sharp vegetable peeler. This will help you create thin, even ribbons of zucchini that will cook evenly.
- Don't overcrowd the pan. When cooking the zucchini ribbons, make sure to give them enough space so that they can cook evenly. Otherwise, they will steam instead of sautéing.
- Season the zucchini ribbons well. Salt and pepper are a good start, but you can also add other spices or herbs, such as garlic powder, onion powder, or paprika.
- Don't overcook the zucchini ribbons. They should be cooked until they are tender-crisp, but still have a slight crunch.
- Serve the zucchini ribbon salad immediately. This dish is best enjoyed fresh.
Conclusion:
Zucchini ribbon salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover zucchini. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next potluck or picnic.
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