Light, bright and full of crunch, this zucchini ribbon salad brings together lemon, dill and pistachios for a fresh take on summer greens.
Simple to toss together and elegant enough for the table.
Late summer brings an abundance of zucchini when gardens overflow and farmers’ markets showcase their bounty. It’s the perfect time to embrace the vegetable’s fresh, delicate nature in its simplest form. Rather than relegating zucchini to heavy gratins or dense breads, this ribbon salad celebrates its crisp texture and subtle flavour. Use a vegetable peeler or mandoline to create paper-thin ribbons that transform humble zucchini into something elegant and refreshing.
When shopping for zucchini select firm, young zucchini with tender skins and minimal seeds which will ensure beautiful ribbons. Dressed lightly, this salad captures everything wonderful about peak-season produce — bright, clean flavours that need little embellishment to shine.
Zucchini Ribbon Salad with Lemon, Dill and Pistachio
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.
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