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Ribbon Salad

This delicious salad requires no cooking and can be ready in minutes. These mini zucchini are firm and slice quickly and easily with a mandolin or knife. If served immediately, zucchini will have a delicious crunch. If kept in the fridge, the slices will become softer as they absorb the dressing.
  • The zucchini are versatile so feel free to create your own vinaigrette or switch up pine nuts for walnuts, almonds or cashews.  This salad tastes great with fish or meat and makes a great side for summer bbq parties.

  • 6-8 Zukies Authentic Mini Zucchini, sliced as thinly as possible 

  • Dressing:

  • 1 large clove garlic, finely chopped

  • 1 Tbsp. Dijon mustard

  • ½ cup red or white wine vinegar

  • ½ tsp. salt

  • ½ tsp. freshly ground black pepper

  • ½ tsp. honey

  • Garnish before serving:

  • 1 tsp. each fresh basil, thyme or rosemary, and or parsley finely chopped

  • ½ cup toasted pine nuts

  • ½ cup grated good quality Parmesan cheese

  • Place zucchini slices in a bowl and set aside.

  • In a separate bowl or Mason jar with a lid, mix or shake dressing ingredients until completely blended.

  • Taste and correct seasoning to taste.  Toast pine nuts in a dry fry pan, stirring for 2-3 minutes or until golden.

  • Salad Assembly:

  • Pour ½ of the prepared dressing over zucchini slices and toss gently. 

  • Sprinkle with chopped herbs of choice, toasted pine nuts and Parmesan cheese.

  • If more dressing is desired, add as needed or store in the fridge for up to one week.

  • **Add additional freshly ground black pepper to taste.

Products In This Recipe:

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