Description
A light and refreshing Shaved Zucchini Salad featuring thinly sliced zucchini ribbons tossed with lemon zest and juice, extra virgin olive oil, and seasoned with kosher salt and freshly ground pepper. Finished with toasted pine nuts, creamy goat cheese, and fresh microgreens, this salad is perfect as a healthy appetizer or side dish.
Ingredients
Scale
Vegetables
- 3 medium zucchini
- Zest from one lemon
- Juice from one lemon
- 1/4 cup microgreens
Seasoning & Oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Toppings
- 1/4 cup pine nuts
- 2 ounces goat cheese
Instructions
- Shave the Zucchini: Finely shave the zucchini using a vegetable peeler or mandoline set to 1/8 inch to create thin, delicate ribbons.
- Toss and Marinate: Gently combine the zucchini ribbons with lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl. Toss lightly to avoid breaking the zucchini. Let sit to marinate for 10 minutes.
- Shape the Salad: Transfer the zucchini to a serving bowl or plate and twist the strands to form circular shapes for an attractive presentation.
- Toast Pine Nuts: In a non-stick pan over medium heat, toast the pine nuts for about five minutes or until golden brown, stirring frequently to prevent burning.
- Assemble the Salad: Sprinkle the toasted pine nuts, crumble the goat cheese evenly over the salad, and top with fresh microgreens before serving.
Notes
- Use a sharp vegetable peeler or mandoline to achieve thin, uniform zucchini ribbons.
- Marinating enhances the flavor and softens the zucchini slightly without cooking it.
- Toast pine nuts carefully as they can burn quickly; stir frequently.
- Substitute goat cheese with feta or ricotta salata if desired.
- This salad is best served fresh but can be kept refrigerated for up to one day.
