Fresh Zucchini Ribbon Salad (Print Version)
# Ingredients:
→ Fresh Lemony Vinaigrette
01 -
½ medium shallot, finely diced
02 -
1 fresh lemon, both zested and juiced
03 -
1 teaspoon red wine vinegar
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon pure honey
06 -
¼ cup premium extra virgin olive oil
07 -
Sea salt, to your liking
08 -
Freshly ground black pepper, to taste
→ Garden Fresh Salad
09 -
2 medium fresh zucchini, ends removed
10 -
⅓ cup perfectly toasted walnuts
11 -
⅓ cup freshly shaved Parmesan cheese
12 -
Fresh basil leaves for a beautiful finish
# Instructions:
01 -
Grab a medium mixing bowl and combine your minced shallot with the fresh lemon juice, aromatic lemon zest, red wine vinegar, Dijon mustard, and honey. While whisking steadily, slowly drizzle in the olive oil until everything comes together in a silky, emulsified dressing. Taste and adjust with salt and pepper until it's just right.
02 -
Take your vegetable peeler and create beautiful thin ribbons by running it along the length of each zucchini. Work your way around each side, then flip and continue until you reach the seedy center. Save that core for soups or other cooking adventures.
03 -
In your largest bowl, gently combine the delicate zucchini ribbons with the crunchy walnuts, savory Parmesan shavings, and fresh basil. Drizzle with your homemade dressing and toss with care. Serve this beauty right away while everything is at its peak freshness.
# Notes:
01 -
This vibrant salad tastes absolutely divine when served immediately, but you can store leftovers in the refrigerator for up to 2 days if needed.