Description
A light and refreshing Zucchini Ribbon Salad with a zesty lemon vinaigrette, perfect for warm days and summer gatherings.
Ingredients
Scale
- 2 medium zucchinis
- 2 medium yellow squashes
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, roughly chopped
- 3 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Using a vegetable peeler or a mandoline slicer, create long, thin ribbons from the zucchini and yellow squash.
- In a large mixing bowl, add the zucchini and yellow squash ribbons. Gently fold in the halved cherry tomatoes and chopped fresh basil.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
- Pour the lemon vinaigrette over the zucchini and squash mixture. Toss gently to ensure all the vegetables are evenly coated.
- Transfer the salad to a serving platter or individual bowls and garnish with extra basil leaves or freshly cracked pepper.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
- This salad is best served chilled or at room temperature.
- For extra flavor, let the salad sit for about 10 minutes after dressing it.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Zucchini Ribbon Salad, Lemon Vinaigrette, Summer Salad, Healthy Salad