How do you make zucchini ribbons for a salad?

You can make zucchini ribbons by using a vegetable peeler, mandoline slicer, or the flat blade of a spiralizer. Simply wash the zucchini, trim the ends, and slice lengthwise into thin strips. Avoid the seedy core it tends to get mushy. For best results, choose medium-sized zucchini that are firm and smooth.

Can you eat raw zucchini in a salad?

Yes, raw zucchini is perfectly safe and delicious in salads. It has a light, refreshing texture and mild flavor. Thinly sliced ribbons soften slightly with dressing but still offer a pleasant crunch. Eating zucchini raw also preserves its vitamin C and antioxidants.

What dressing goes best with zucchini ribbon salad?

The top dressing choices for zucchini ribbon salad are: Lemon garlic vinaigrette for a bright, citrusy kick Basil pesto for a bold, herby punch Tahini drizzle for a creamy, nutty twist All three complement zucchini’s subtle flavor without overwhelming it.

How do you keep zucchini ribbons from getting soggy?

To avoid sogginess: Salt and drain the ribbons for 10–15 minutes, then rinse and pat dry. Dress the salad right before serving. Use a salad spinner to remove excess moisture. Choose fresh, firm zucchini and prep them just before eating. These steps keep the ribbons crisp and vibrant.

Is zucchini ribbon salad healthy?

Absolutely. Zucchini ribbon salad is low-calorie, low-carb, and nutrient-rich. It’s high in water, vitamin C, potassium, and fiber. Plus, it's easy to make gluten-free, keto, or vegan based on your add-ins and dressing.

What are some good toppings for zucchini ribbon salad?

Great toppings include: Feta or shaved ParmesanToasted walnuts or pine nutsChickpeas or grilled chickenFresh herbs like basil or mintPumpkin seeds, pomegranate, or cherry tomatoes Toppings add crunch, color, and nutrients so mix and match to suit your mood.

Zucchini Ribbon Salad – 5 Stunning Ways to Make It Shine

Name: Zucchini Ribbon Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Vegetarian
Ingredients: 2 medium zucchini; 1/2 teaspoon kosher salt; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 clove garlic, minced; 1 teaspoon Dijon mustard; Freshly ground black pepper, to taste; Optional toppings: feta, pine nuts, cherry tomatoes, mint, basil

Description

A light and crisp zucchini ribbon salad that shines with fresh herbs, zesty dressings, and your favorite toppings. Perfect for summer gatherings or a refreshing lunch.

Ingredients

Scale

2 medium zucchini
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Optional toppings: feta, pine nuts, cherry tomatoes, mint, basil

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Instructions

Wash and dry the zucchini. Trim the ends.
Using a vegetable peeler or mandoline, slice zucchini lengthwise into thin ribbons. Avoid the soft core.
Place ribbons in a colander, sprinkle with salt, and let sit for 10–15 minutes.
Rinse and gently pat the zucchini ribbons dry.
In a bowl, whisk together olive oil, lemon juice, garlic, mustard, and black pepper.
Toss the zucchini ribbons with the dressing just before serving.
Top with your favorite additions such as feta, nuts, or herbs.

Notes

Slice zucchini right before serving for best texture. Chill zucchini beforehand for extra crunch. Adjust dressing and toppings to your taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Raw
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 110
Sugar: 3g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg