Unlike my social feed, which seems to like everything, I’m still firmly planted in the summer. Perhaps the last few weeks I’ve spent in Austin is all extra time with the air still humid and the sun still brighter and brighter, but the last thing I’m thinking about is pumpkin. Instead, I am fully embraced with sweet summer watermelon and juicy tomatoes while drinking a refreshing iced baby on the patio. The market is still full of summer produce and I am determined to enjoy it all while it continues.
The two ingredients I ignored this summer were humble squash and zucchini. Both summer staples feel like they’re being relegated or grilled, whatever the main course is, but I forget that they can eat fresh too. The flavor leans somewhere between fresh with a slight bite that I think is the perfect ode for a warm month. And because they are the perfect blank canvas, they make delicious pairings with other summer flavors I absolutely love. This zucchini ribbon salad is the way you’re accepting the final weeks of summer. First, discover if you should make it too.
Zucchini ribbon salad ingredients
zucchini. The Star of the Show – Mild flavour and soft bite make it the perfect base for clean, delicate ribbons.
squash. It’s a little sweeter than zucchini, and brings a salad, balance and colour contrast.
Cucumber. Adds a clean, refreshing crunch that keeps all bites light and hydrated.
avocado. It gives the salad material while balancing creamy, rich, fresh and crisp texture.
Goat cheese. Twinkly and luscious, it melts into the ribbon for just the right hit of dul.
almond. Toast crunch adds depth and prevents the salad from being too tender.
pistachio. With its gorgeous green shade, the sweet and nutty doubles both flavor and beauty.
Fresh herbs. A handful of mint, basil and parsley brighten up the entire dish with a fresh garden lift.
olive oil. A silky base of dressing that combines everything with richness.
Lemon juice. It awakens the flavor and adds a passionate brightness that keeps the salad vibrant.
Honey. Just the drizzle rolls things up and the subtle sweetness complements the tongue and crunch.
How to Prepare This Zucchini Ribbon Salad
If you’re skeptical of fresh zucchini and squash, that’s fine. I’ll get it perfectly! But I am sure I can make you a convert. There are a few things to keep in mind to make this salad tasty.
First, use vegetable crusts for thin ribbons of both zucchini and squash. This not only helps you create these beautiful ribbons, but also removes the thick, chewy texture that deals with just cutting the squash round. Slicing like this makes the ribbon thinner and feel like it’s closer to the cucumbers on the ribbon.
If you still don’t want to eat vegetables raw, we recommend brunching the ribbon right away with boiling water. You don’t want to get soaked the ribbons in, so the quick dunks and shocks keep that fresh crunchy while giving the squash and zucchini a quick cook.
Balancing the texture makes this zucchini ribbon salad shine. The creamy avocado and tangy goat cheese contrast with the refreshing ribbon, while the cucumber adds a cool, refreshing bite. Toasted almonds and pistachios bring crunch, fresh herbs infuse the lightness, and the lemon honey dressing combines it with a sweet, enthusiastic balance.
What to eat with zucchini ribbon salad
This is the perfect side dish to bring to a late summer gathering, pairing perfectly with your favorite dishes. It’s something I serve for the complete menu to celebrate the season in the final weeks of summer.
Chicken burger (on lettuce or bread) or grilled chicken thighs
Bright and attractive pasta salad or this caprese pasta salad
Grilled zucchini (fresh and lined up for a grilled version) and grilled sweet potatoes
Grilled peaches with ice cream
printing
explanation
Easy and elegant fresh summer side dishes.
- Juice of 1 lemon
- 2 tbsp Honey
- 1/4 cup olive oil
- Spoonful of Dijon Mustard (optional)
- Pinch of red pepper flakes
- A pinch of salt and pepper
- 1 Big zucchini
- 1 Big squash
- 1 Big cucumber
- 1 avocado
- 6–8 Ounce Goat cheese
- 1/4 cup Chop nuts (almonds and/or pistachios work well here)
- Fresh herbs: Basil, dill, mint
- In a large bowl, add lemon, honey, olive oil, Dijon, if used, red pepper flakes, salt and pepper. Whisk, taste and adjust as needed.
- Vegetable ribbons. Using vegetable skins, shave zucchini, squash and cucumbers into long, thin ribbons. Once you reach the central species, avoid the core and stop. Place the ribbon in a large bowl and throw it to coat.
- To serve, add avocado, goat cheese, nuts and fresh herbs and mix. enjoy!
keyword: Zucchini, squash, salad
Source: Camille Styles – camillestyles.com
