Description
Bright, fresh, and full of flavor, this Zucchini Ribbon Salad is a light and refreshing vegan dish that’s perfect for any occasion. With thin, delicate ribbons of zucchini tossed in a simple lemon vinaigrette, this salad is light, crunchy, and packed with nutrients. Ideal for a healthy lunch or as a side dish to complement any meal, it’s a must-try for anyone craving a fresh, plant-based dish.
Detailed Recipe
Ingredients:
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper to taste
- 1/4 cup fresh basil (chopped)
- 1/4 cup pine nuts or sunflower seeds (optional)
Instructions:
- Prepare the Zucchini: Using a vegetable peeler, slice the zucchinis into thin ribbons. If you prefer, you can also use a mandoline slicer for even ribbons.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Toss the Salad: In a large mixing bowl, combine the zucchini ribbons and pour the dressing over the top. Toss gently to coat the ribbons evenly.
- Add Toppings: Sprinkle with chopped fresh basil and pine nuts or sunflower seeds for an added crunch.
- Serve Immediately: Enjoy fresh as a light meal or side dish.
