Fresh and crisp zucchini ribbon salad is a stylish and delicious addition to any picnic or dinner table.
Light, fresh, and satisfying, this zucchini ribbon salad takes the freshest vegetables and tosses them with a zesty dressing.
I love to use my vegetable sheet cutter for this recipe to get long ribbons of zucchini I can then cut down to size; however, a mandolin will work quite well. As long as the ribbons are thin and long and easily curled.
This salad is quite interesting to look at, so I like to serve it on a platter that will show off those looping curls of zucchini.
Suitable for ovo-lacto vegetarians, this salad can go completely vegan with a few adjustments. Substitute the honey in the dressing for maple syrup or bee-free honee, and omit the feta cheese, or replace with a vegan alternative.
(Makes 6 servings)
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
juice of 1 large lemon
1 tablespoon honey
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
1/2 cup extra firm tofu, diced into 1/4-inch cubes
3 large zucchini, thinly sliced
1/2 small red onion, thinly sliced
2 stalks green onion, chopped
1/2 cup light feta cheese, crumbled
1/4 cup fresh parsley, chopped
In a medium mixing bowl whisk together, the ingredients listed under dressing. Transfer to an airtight container and add the diced tofu. Refrigerate for several hours, shaking regularly to agitate.
In a large bowl, add the sliced zucchini, red onion, green onion, feta, and parsley then toss to combine.
Shake the dressing and tofu vigorously before pouring over the zucchini and tossing. Serve on a platter to best show off the ribbons of zucchini. Serve immediately.
Nutritional Information Per Serving:
total calories = 162 | total fat = 12.5g | saturated fat = 2.52g | cholesterol = 3.33mg | sodium = 192.83mg | net carbohydrates = 7.36g | dietary fibre = 1.9g | sugars = 5.96g | protein = 5.52g