Zucchini Ribbon Salad with Mint and Lemon
Are you looking for a light and refreshing salad that highlights the best of summer produce? This zucchini ribbon salad is just the thing. It's packed with vibrant flavors and textures, making it a perfect side dish or a light main course. The combination of crisp zucchini ribbons, fresh mint, and toasted hazelnuts, all tossed in a zesty lemon dressing, delivers a bright and satisfying taste experience that's perfect for warm days.
Ingredients
- 2 medium zucchinis
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup toasted hazelnuts, roughly chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: lemon zest for garnish
Instructions
- Prepare the Zucchini: Using a vegetable peeler or mandoline, create long ribbons from the zucchinis. If desired, you can also use a spiralizer for a different shape.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
- Combine Salad Ingredients: In a large bowl, toss the zucchini ribbons with the chopped mint and toasted hazelnuts. Drizzle the dressing over the top and gently mix until everything is evenly coated.
- Serve: Transfer the salad to a serving platter. If desired, garnish with lemon zest for an extra pop of flavor. Enjoy immediately for the best texture.
Cook’s tips
- Use a mandoline for perfectly even, thin ribbons—a vegetable peeler works too but may yield uneven slices.
- Toast the hazelnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes, then let them cool before chopping.
- If you prefer a softer texture, let the dressed salad sit for 5 minutes before serving—this allows the zucchini to absorb the dressing slightly.
- Taste before serving and adjust lemon juice or salt as needed; the dressing should be bright and well-seasoned.
Substitutions
- Use walnuts or almonds instead of hazelnuts for a different nutty flavor.
- Swap mint with fresh basil or dill for a different herb profile.
- Replace lemon juice with white wine vinegar or apple cider vinegar for a tangy twist.
- Add a handful of shaved Parmesan or crumbled feta for extra richness.
Storage & reheating
Best enjoyed fresh; if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The zucchini may release water, so drain any excess liquid before serving again.
Frequently asked questions
Can I make this salad ahead of time?
It's best made just before serving, as the zucchini can become watery and lose its crisp texture. If you must prep ahead, slice the zucchini and store it dry, then dress right before eating.
Do I need to peel the zucchini?
No, the skin is thin and edible, and it adds color and nutrients. Just make sure to wash the zucchini well before slicing.
What can I serve this salad with?
It pairs wonderfully with grilled fish, chicken, or as a topping for bruschetta. It also works as a light lunch with a piece of crusty bread.
Can I use a spiralizer instead of a peeler?
Yes, a spiralizer creates curly noodles that are fun and equally delicious. Just be aware that the texture will be slightly different.
