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Zucchini Ribbon Salad with a Tangy, Herb Vinaigrette

Here is a lovely alternative to the typical ‘lettuce with dressing’. This is a very light and refreshing salad featuring yellow and green zucchini ribbons and a tangy vinaigrette packed with flavor. The avocado provides a little earthiness and the toasted butternut seeds (or pepitas/pine nuts) add some texture. I find that using a vegetable peeler is an easy way to get very thin ribbons, but you could also use a mandolin. A perfect dish for the end of summer, serve this plated salad as a first course or as a side salad to a grilled protein.

Cooking Chez Moi, zucchini salad, zucchini ribbons, light starter course, lime yogurt salad dressing

Zucchini Ribbon Salad with a Tangy, Herb Vinaigrette

Servings: 4

Active time: 30 minutes


Vinaigrette:

½ cup (125 g / 4.4 oz) plain full-fat yogurt

2 tablespoons fresh lime juice

3 tablespoons olive oil

1 garlic clove, pressed or finely minced

¼ cup roughly chopped herbs (such as parsley and chives)

¼ teaspoon salt

Dash of ground black pepper

Salad:

1 large green zucchini

1 large yellow zucchini or squash (or use a second green if you cannot find yellow)

1 avocado, peeled, pitted and sliced in ½-inch slices

¼ cup (30 g) crumbled feta cheese

4 teaspoons toasted butternut squash seeds, pepitas or pine nuts


Make the vinaigrette. Place the yogurt, lime juice, olive oil, minced garlic, herbs, salt and pepper in the bowl of a food processor (or blender). Pulse briefly until the ingredients are combined. It should make about 1 cup of dressing. Refrigerate.


Wash the yellow and green zucchini and trim off the ends. Slice the zucchini in half

lengthwise. Place a zucchini half with the seeds facing to the right. Run the peeler top to bottom along the edge to make ribbons (see picture). Repeat for the rest of the zucchini.


Place the zucchini ribbons in a bowl and toss with about 1/3 cup (80 ml) of the vinaigrette. Divide the coated ribbons between four plates. Arrange the avocado slices and feta on each plate. Sprinkle about 1 teaspoon of the toasted seeds on top of each plate.


Drizzle another teaspoon or two of the vinaigrette over each completed plate. The salad is even better when chilled so serve immediately or place in the refrigerator for 5 minutes before serving.

And bon appétit!

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