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Zucchini Ribbon Salad

A fresh, Summer Zucchini Ribbon Salad with a simple tart lemon dressing, arugula, and shavings of parmesan. It's light, easy and super delicious.
Prep Time8 minutes
Total Time8 minutes
Course: Salad, Side Dish
Cuisine: Italian
Servings: 4 people
Author: Emily Wyper

Ingredients

  • 3 Zucchini
  • 1 large handful of arugula (around 50g/1.7 oz)
  • 1 large bunch of basil leaves , roughly chopped
  • 1 oz (30g) parmesan
  • juice of 1/2 lemon
  • 4 tbsp olive oil
  • salt and pepper

Instructions

  • Cut the top and bottoms off the zucchini and shave into ribbons using a mandoline or speed peeler and add to a bowl.
  • Shave the parmesan using a vegetable peeler and add to the bowl along with the basil and arugula. Toss to mix together.
  • To make the dressing add the lemon juice, olive oil and a pinch of salt and pepper to a bowl. Whisk together for a couple seconds then pour over the zucchini salad. You may not need all of the dressing you just want enough to coat the zucchini. Serve.

Notes

Serves 4 as a side and 2-3 for lunch.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

Nutrition

Calories: 152kcal
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