Zucchini Ribbon Salad with Lemon and Herbs
This salad features paper-thin slices of fresh zucchini, achieved with a mandoline, tossed in a tangy lemon vinaigrette with chopped herbs. The final dish has a crisp, delicate texture with vibrant green ribbons and bright flavors, served raw as a light summer starter or side.
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
For extra flavor, add a pinch of red pepper flakes or a drizzle of honey to the vinaigrette. Use a sharp mandoline for best paper-thin slices and exercise caution during slicing.