Zucchini Ribbon Salad with Lemon, Dill and Pistachio
Swap out the dill for fresh basil, mint, cilantro, or parsley. Make the salad ahead and store leftovers in the refrigerator. It will taste just as delicious the next day.
Ingredients
- 2 small zucchini (6-8 inches), very firm
- 1 tsp flaky salt
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- freshly cracked black pepper
- 1/3 cup shelled pistachios, lightly toasted and roughly chopped
- 1/4 cup feta, crumbled
- fresh chopped dill
Instructions
- Using a wide vegetable peeler or mandolin, shave long, wide ribbons. Place them flat in a shallow dish or baking sheet, sprinkling lightly with flaky salt. Let sit 10-15 minutes. This draws out moisture and softens them just enough so they bend without snapping. Pat dry with a paper towel.
- In a small bowl, whisk lemon juice, olive oil, pepper and a pinch of sea salt. Taste and adjust as needed.
- Fold zucchini ribbons over themselves so they look airy and not flat. Spoon dressing over top, and lightly toss.
- Sprinkle pistachios, feta and dill over the top. Serve right away or refrigerate the dressed zucchini until ready to garnish and serve.