10-Minutes Fresh Zucchini Salad
A refreshing, no-cook zucchini salad featuring thinly sliced zucchini ribbons tossed with a tangy lemon vinaigrette, topped with toasted pine nuts, fresh herbs, and optional Parmesan cheese. Perfect as a light side or appetizer.
Equipment
- 1 Vegetable Peeler
- 1 large mixing bowl
- 1 Serving platter
- Measuring Cups and Spoons (as needed)
Ingredients
- 3 small to medium zucchinis peeled into ribbons
- ¼ cup toasted pine nuts
- 1 tablespoon chopped chives
- A handful of fresh basil leaves
- Shaved Parmesan cheese optional
- Lemon vinaigrette plus 1/4 cup minced shallot mixed in
- Sea salt and freshly ground black pepper to taste
Instructions
- Prepare Your Workspace and Ingredients: Begin by clearing and sanitizing your kitchen workspace to ensure a clean environment for food preparation. Gather all the ingredients and tools you’ll need, including the zucchinis, pine nuts, fresh herbs, Parmesan (if using), lemon vinaigrette, shallot, salt, pepper, vegetable peeler, large mixing bowl, and serving platter. Having everything within reach will make the process smooth and efficient.
- Create Delicate Zucchini Ribbons: Using a sharp vegetable peeler, carefully peel the zucchinis lengthwise to create thin, long ribbons. Hold the zucchini firmly in one hand and glide the peeler downwards with gentle pressure, rotating the zucchini as you go.Aim for consistent thickness to ensure even texture throughout the salad. These ribbons replace traditional slicing, providing a unique visual appeal and a pleasant tender-crisp bite.
- Combine Shallot with Lemon Vinaigrette Dressing: In a small bowl or measuring cup, add 1/4 cup of finely minced shallot to your prepared lemon vinaigrette. Stir well to incorporate the shallot fully, allowing its mild sharpness to infuse the dressing.This addition enhances the vinaigrette with subtle depth and complexity, balancing the fresh zucchini flavor beautifully.
- Toss Zucchini Ribbons with Dressing: Place all the zucchini ribbons into a large mixing bowl. Pour a generous drizzle of the shallot-lemon vinaigrette over the zucchini—start with a few tablespoons and add more as desired. Using clean hands or tongs, gently toss the zucchini ribbons with the dressing, ensuring each strip is lightly coated. This process helps soften the zucchini slightly and evenly distributes flavor.
- Arrange Zucchini Elegantly on Serving Platter: Once tossed, carefully transfer the dressed zucchini ribbons from the mixing bowl onto a serving platter. Arrange them loosely, allowing the ribbons to fan out and create a visually inviting mound.This presentation highlights the salad’s fresh, vibrant colors and delicate textures, making it enticing for guests or family members.
- Add Toasted Pine Nuts and Fresh Herbs: Sprinkle the toasted pine nuts evenly over the top of the zucchini ribbons. These nuts provide a satisfying crunch and a buttery richness that complements the fresh vegetables. Next, scatter the chopped chives and whole or torn basil leaves across the salad, imparting bright herbal notes and fragrant aromas that elevate the dish’s complexity.
- Garnish with Shaved Parmesan Cheese (Optional): If using Parmesan cheese, delicately shave thin slices over the salad using a vegetable peeler or cheese slicer. The salty, umami-rich cheese adds a savory depth and creamy texture that contrasts beautifully with the crisp zucchini. This step is optional and can be adjusted based on dietary preferences.
- Final Seasoning and Serving Preparation: To finish, drizzle a little more lemon vinaigrette over the top of the salad for added brightness and moisture. Season with sea salt and freshly ground black pepper to taste, tasting as you go to ensure balanced seasoning. Serve immediately to enjoy the crisp textures and fresh flavors at their peak, or refrigerate briefly if preparing in advance.
Notes
- Use fresh, firm zucchinis for the best texture and flavor.
- Toast pine nuts lightly in a dry skillet to bring out their nutty aroma.
- Peel zucchinis into ribbons rather than slicing for a delicate, elegant presentation.
- Adjust lemon vinaigrette seasoning to taste, balancing acidity and sweetness.
- This salad is best served fresh but can be chilled briefly before serving.
- For a vegan version, substitute Parmesan with vegan cheese or omit entirely.
- Fresh herbs like basil and chives add brightness—feel free to experiment with mint or parsley.
