RecipeTin Eats’ zucchini ribbon salad

Name: RecipeTin Eats’ zucchini ribbon salad
Cook time: 30 min
Yield: 6 as a side salad
Cuisine: Contemporary
Ingredients: 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

RecipeTin Eats

September 5, 2023

easyTime:< 30 minsServes:6 as a side 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.