Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts
User Reviews
5
Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts
Description
Zucchini ribbons are created using a vegetable peeler, capturing the tender outer flesh while often excluding tougher seeds when the zucchini is large. These ribbons are dressed in a mixture of mayonnaise, lemon juice, kosher salt, black pepper, and emulsified olive oil. The combination creates a mild creamy texture with citrus brightness that enhances the raw zucchini's fresh taste.
Shaved Parmesan cheese and toasted pine nuts add savory and crunchy contrasts, rounding out the salad's flavors and textures. The pine nuts are toasted in a dry skillet until golden, which intensifies their nuttiness. Alternatives like slivered almonds or walnuts can be used to reduce cost or accommodate preferences.
This salad serves well as a refreshing accompaniment to grilled or roasted dishes or as a light, vegetable-forward option for warmer weather. The recipe includes notes on substituting mayonnaise with Greek yogurt or vegan alternatives and mentions how zucchini seeds can be repurposed in other dishes if not used in the salad.
Ingredients
- 3 zucchini medium
- 1 tablespoon mayonnaise see notes
- 2 tablespoons lemon juice from about 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup Parmesan Cheese shaved
- 1/4 cup pine nuts toasted
Instructions
- In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
- Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
- Add the zucchini ribbons to the dressing and toss well to coat.
- Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).
Notes
- You can substitute mayonnaise with Greek yogurt or vegan mayo for dietary preferences.
- Slivered almonds, walnuts, or pecans make good substitutes for pine nuts to save money.
- Large zucchini seeds might be tough to include; saved seeds can be added to scrambled eggs for extra texture.
- Toast pine nuts in a dry skillet over medium heat, stirring frequently until golden but not burnt.
- Look for vegetarian-friendly Parmesan cheese if strict dietary adherence is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 525mg | 22% |
| Potassium | 446mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 29mg | 32% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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