Zucchini Ribbon Salad

What to Put on the Table With Zucchini Ribbon Salad

• Grilled chicken
• Grilled fish
• A slice of wholegrain bread

Making Zucchini Ribbon Salad, Step by Step

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1. Use a vegetable peeler to shave the zucchini lengthwise into long ribbons, stopping when you reach the seedy core. Put the ribbons in a bowl.

   Mark done

2. Whisk the olive oil, lemon juice, garlic, salt and pepper and pour over the zucchini. Toss gently and leave for 5 minutes.

   Mark done Start 5 min timer

3. Add the mint, Parmesan and pine nuts, toss lightly and serve.

   Mark done

Notes From the Method

Choose small, firm zucchini; they have fewer seeds and more flavour.

If the ribbons release a lot of water, drain them briefly in a colander before adding the other ingredients.

Shave the Parmesan with the same peeler for neat curls.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Best eaten straight away. The ribbons release water as they stand.

Zucchini Ribbon Salad: Your Questions Answered

Zucchini Ribbon Salad Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.