RecipeTin Eats’ zucchini ribbon salad
This vibrant salad looks so fancy but all it requires is your good ol’ potato peeler!
Ingredients
Dressing
2 tbsp extra virgin olive oil
2 tsp white wine vinegar
1 tsp lemon zest
1 tsp lemon juice
¼ tsp Dijon mustard
¼ tsp cooking salt
2 pinches black pepper
Salad
½ cup frozen peas
2 thin zucchini
2 tbsp finely sliced mint leaves (plus extra leaves to garnish)
20g parmesan, finely grated using Microplane
Method
Step 1
Combine the dressing ingredients in a lidded jar and shake to combine.
Step 2
Bring a small saucepan of water to a boil and add the peas. Cook for 2 minutes, then drain and run under tap water. Allow to cool and dry then transfer to a medium bowl.
Step 3
Cut the zucchini into long ribbons by running a potato peeler down the length. Once the strips get too wide for the peeler, rotate the zucchini and continue peeling. Place the ribbons in the bowl with the peas. Add the sliced mint and dressing and toss gently to combine.
Step 4
Pile the salad onto a platter in a mound. Serve topped with parmesan and extra mint leaves.
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/recipetin-eats-zucchini-ribbon-salad-20230901-p5e1dl.html