Fresh and zingy, this raw ribbon salad will change your opinion of zucchini

The walnuts are there for texture, and I can’t go past the salty, savoury hit of Parmigiano Reggiano, although a feta or goat’s cheese can be equally as pleasing.

Zucchini salad is a delicious and refreshing dish. Photo: Nikki To

Elizabeth Hewson

less than 2 min read

12:00AMMarch 21, 2024.

Updated 9:28AMMarch 22, 2024

The Weekend Australian Magazine

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Eating zucchini raw can be underwhelming but when it’s shaved into ribbons and left to marinate in a punchy lemon vinaigrette it transforms into something memorable. Usually, a salad needs to be dressed in the moment, but this one needs a good 20 minutes to relax and absorb the dressing. If I’m serving it with the fish, I’ll make it after I pop the tomatoes in the oven.

To achieve the ribbons, simply use a potato peeler, working from top to bottom. The walnuts are there for texture, and I can’t go past the salty, savoury hit of Parmigiano Reggiano, although a feta or goat’s cheese can be equally as pleasing. I’ve used basil, but mint or parsley can be used too. This side is perfect with my easy fish tray bake.

Tart and fresh zucchini salad. Photo: Nikki To

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Zucchini Ribbon Salad

Ingredients

• 70ml extra virgin olive oil
• 60ml lemon juice
• 1 garlic clove, grated
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Good pinch of sea salt and black pepper
• 2 heaped tablespoons walnuts, chopped
• 4 medium zucchini (use 3 if they are large)

• 2 tablespoon (½ bunch) chives, chopped

• Dried chilli flakes, optional
• Basil leaves, to garnish

• Shaved Parmigiano Reggiano, to garnish


Method

1. In a jar, combine the olive oil, lemon juice, garlic, mustard, honey, salt and pepper. Secure the lid and shake vigorously to emulsify. Taste and adjust. This dressing is all about the lemon. You want punch.
2. Toast the chopped walnuts in a dry pan or in a preheated oven at 180C (160 fan-forced) for a few minutes, or until they start to turn golden. Remove from heat and set aside. Use a vegetable or potato peeler to shave the zucchini into thin ribbons. Place zucchini into a large bowl with half the dressing.
3. Toss gently to combine and allow the zucchini to marinate for 20 minutes. After marinating, add the chopped chives to the zucchini ribbons and toss again. Transfer soften zucchini ribbons to a platter. Drizzle with more dressing. Top with walnuts, chilli (if using), basil and cheese. Serves 4