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Zucchini Ribbon Salad

Zucchini Ribbon Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 2-3 minutes
  • Total Time: 12-13 minutes
  • Yield: Serves 4 1x

With pine nuts, ricotta salata and white balsamic vinaigrette, this grilled zucchini ribbon salad is a reminder that salads don’t always need leafy greens.

Ingredients

  • For vinaigrette
  • 2 tablespoons white balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • For salad
  • 34 medium zucchini, trimmed
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pine nuts
  • 2 teaspoons minced chives
  • 1/4 cup toasted pine nuts
  • 1 ounce shaved ricotta salata

Instructions

  1. For the vinaigrette, in a small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil until fully combined.
  2. Preheat a gas or charcoal grill on high heat. You can also use a grill pan on the stovetop.
  3. Using a mandolin or vegetable peeler, slice the zucchini into long ribbons. Toss in olive oil, salt and pepper.
  4. Grill the zucchini until it has grill marks, about 1 minute per side. Let the zucchini cool for 5 minutes.
  5. In a large bowl, toss the zucchini with the chives, pine nuts and ricotta salata. Drizzle with the vinaigrette.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 2-3 minutes
  • Total Time: 12-13 minutes
  • Yield: Serves 4 1x