RECIPE: Zucchini Ribbon Salad with Lemon & Parmesan

zucchini ribbon.jpg

If you were watching our Insta stories over the weekend, you saw that Nitty was veeerryyy busy in the kitchen. First on the menu was a yummy guac, then she created a jam-packed charcuterie board (a little soupcon to drop off at Cat’s house), and before she made her meatballs she whipped up a zucchini ribbon salad. No idea what a zucchini ribbon salad is? Let us tell you…

It’s the most delicious salad made up of raw zucchini and a creamy, lemon-y dressing topped with parmesan. It’s fresh, it’s light and it’s perfect for summer. And since everyone and their mother was asking about it (seriously…Cat’s mom asked for the recipe), we figured we had to add the recipe to our site for you guys.

We’ve added the ingredients and directions below. It only takes 10 minutes to prepare and it makes about four servings. If you decide you love it as much as Nat does and want to add more vegetables to the party, peel some carrots and add ‘em to the mix.

INGREDIENTS:

  • 3 medium zucchini

  • 1 tbsp Dijon mustard

  • 2 tbsps lemon juice 

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsps extra-virgin olive oil

  • 1/2 cup parmesan cheese - shaved

DIRECTIONS:

  • Whisk together the Dijon mustard, lemon juice, salt and pepper in a large bowl, and then gradually mix in the olive oil.

  • Cut the zucchini into ribbons using a vegetable peeler and lay them out on paper towel to dry up some of the moisture so that they can better absorb the dressing.

  • Add the zucchini ribbons to the creamy dressing and mix it up to coat all of the ribbons.

  • Sprinkle with shaved parmesan cheese.

  • Enjoy!

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