Zucchini Ribbon Salad

5 from 1 vote

Zucchini ribbon salad is an elegant side dish to add to your next summer meal. Zucchini is thin sliced into ribbons, then tossed with red onion, sunflower seeds, and shaved parmesan in a homemade lemon vinaigrette dressing.

Prep Time15

Total Time15

Servings: servings

Calories: 159kcal

Ingredients

Salad ingredients

2 medium zucchini
10 fresh basil leaves, julienned
½ small red onion, thin sliced
¼ cup (33 g) sunflower seeds
¼ cup (25 g) shaved parmesan cheese

Dressing ingredients

2 tablespoons (25 g) extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper

Instructions

Gently clean your zucchini, pat dry, and trim both ends off. Using a mandoline slicer or vegetable peeler, carefully slice zucchini into thin, ⅛" ribbons. Pat ribbons dry with a paper towel, then set aside.
In a serving bowl, add your dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper. Whisk until fully incorporated and smooth.
Add zucchini ribbons, basil, onion, sunflower seeds, and parmesan cheese to bowl with dressing. Toss to coat. Serve immediately, or refrigerate until ready to serve.

Recommended Equipment

Notes

Ribbon salad is best served immediately, or within several hours of preparing. To make ahead: prepare as directed above, then cover and refrigerate until ready to serve. Give your salad a toss once more just before serving to redistribute dressing that settled at the bottom of the bowl.
Once prepared, salad is best within 24 hours. Leftovers will soak up dressing and get soggy as it sits.
If making salad with zucchini (spiralized) noodles instead of ribbons, I recommend grating parmesan instead of shaved parmesan.

Nutrition Estimate

Course: Salad, Side Dish

Cuisine: American