Every summer, I find myself hiding in the kitchen with a mandoline in hand, slicing zucchinis into paper-thin ribbons that whisper as they hit the cutting board. It’s not just about the texture — it’s the smell of fresh green as the vegetables meet citrusy vinaigrette, a scent that pulls me right back to my childhood garden. This isn’t your typical salad; it’s a quiet rebellion against overcooked summer produce.
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Zooming into the chaos of my kitchen, I love how this salad transforms simple zucchinis into something vibrant and unexpected. No heavy oils or complex dressings — just crisp, delicate ribbons tossed with tart lemon, fresh herbs, and a sprinkle of flaky sea salt. It’s a bright, light counterpoint to all the heat outside and the hurried pace of summer days.
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WHY I LOVE THIS RECIPE?
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- I love how it’s a true zero-cook dish—no heat, just abundance of fresh flavors. It’s almost meditative.
- Crunching through the paper-thin zucchini feels like a ritual—satisfying, calming, almost like peeling back layers of summer.
- This salad reminds me of my grandmother’s garden—simple ingredients, honest and full of life.
- Plus, it’s so fast to throw together, perfect for those days when I want a fresh meal without the fuss.
- The unexpected crispness paired with herby brightness makes it a little celebration every time.
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As the season transitions, it feels right to savor something so light and raw. This salad isn’t just a way to use zucchinis; it’s a reminder to appreciate the fleeting beauty of summer produce. A few minutes, a few ingredients, and you’ve got a dish that surprises with each bite.
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There’s a quiet joy in these kinds of recipes. They demand no fuss, just honest ingredients and a moment to appreciate them. It’s the kind of dish that becomes a small ritual—simple, refreshing, and perfectly suited for now.
Zucchini Ribbon Salad with Lemon and Herbs
Equipment
- Mandoline
- Mixing bowl
Ingredients
- 2 medium zucchinis preferably organic for best flavor
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil extra virgin recommended
- 2 tablespoons fresh herbs such as parsley and dill, chopped finely
- to taste flaky sea salt
- to taste freshly ground black pepper
Instructions
- Wash the zucchinis thoroughly and set your mandoline to its thinnest setting.
- Carefully slice each zucchini into long, paper-thin ribbons, listening for a gentle slicing sound as they fall onto your cutting board.
- Transfer the zucchini ribbons to a large mixing bowl, giving them a gentle toss to loosen and separate the strips.
- In a small bowl, whisk together freshly squeezed lemon juice and extra virgin olive oil until the mixture is slightly thickened and bright in aroma.
- Pour the lemon vinaigrette over the zucchini ribbons, tossing gently to ensure each strip is coated evenly with the tangy dressing.
- Add chopped fresh herbs over the salad, folding them in carefully to distribute the green bursts of flavor throughout.
- Sprinkle flaky sea salt and freshly ground black pepper over the mixture, then give everything one final gentle toss to blend all the flavors.
- Let the salad sit for just a few minutes to allow the flavors to meld while the zucchinis stay crisp and tender.
- Serve immediately on chilled plates, garnished with additional herbs if desired, and enjoy the fresh, delicate crunch in every bite.
Notes
Sharing this salad means sharing a little piece of summer’s spirit. It’s perfect for warm evenings — light, tangy, and full of crispness that wakes up the palate.
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In a world that often rushes past, this salad offers a slow, fresh pause. No fuss, just a celebration of what’s in season and what’s true. A quiet reminder that sometimes the simplest things leave the biggest impression.
