A fresh summer zucchini ribbon salad tossed in a bright lemon dressing with peppery arugula and shaved parmesan. Light, quick and delicious.
This zucchini ribbon salad is one of the simplest and most satisfying salads I make. It comes together in about five minutes, making it ideal for a fast summer lunch or a fresh side for grilled chicken or fish.
I love simple summer salads made from a few high-quality ingredients that actually taste of something. This one is incredibly easy — even the dressing takes only seconds to whisk together.
To prepare, shave the zucchini into thin ribbons using a mandoline or a speed peeler and place them in a bowl. Add a handful of arugula (rocket), shave some parmesan over the top, and toss in a handful of roughly chopped basil leaves.
The dressing is simply the juice of half a lemon, four tablespoons of olive oil and a pinch of salt and pepper. Whisk briefly, then dress the salad just before serving — you only need enough to lightly coat the zucchini.
Seasoning from the lemon-olive oil dressing is usually enough, but you can add a little extra salt if you prefer. For more texture, sprinkle toasted pine nuts or chopped walnuts on top.
I hope you enjoy this salad. If you try it, tell me which summer salad is your favorite in the comments below — I love hearing from readers.
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Zucchini Ribbon Salad
By Emily
Ingredients
- 3 Zucchini
- 1 large handful arugula (around 50g / 1.7 oz)
- 1 large bunch basil leaves, roughly chopped
- 1 oz (30g) parmesan
- juice of 1/2 lemon
- 4 tbsp olive oil
- salt and pepper
Instructions
- Trim the ends from the zucchini and shave into ribbons using a mandoline or speed peeler. Add the ribbons to a bowl.
- Shave the parmesan with a vegetable peeler and add it to the bowl along with the basil and arugula. Toss gently to combine.
- For the dressing, whisk the lemon juice, olive oil and a pinch of salt and pepper in a small bowl for a few seconds. Pour over the salad, using only enough to coat the zucchini. Serve immediately.
Notes
Serves 4 as a side or 2–3 for a light lunch.
This recipe was developed using metric measurements; imperial amounts are approximate.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Nutrition information is an approximation.
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