This zucchini ribbon salad is as tasty as it is beautiful! It was made to adorn a gorgeous dining table, alongside a spectacular Sunday roast. It’s flavours meld magnificently with lamb, but could pair just as easily with beef, chicken, or fish.
It’s so versatile that it makes a great light lunch too – and so healthy!
If you’re desperately clinging to summer like I am, the colours and flavours of this zucchini ribbon salad will evoke images of al fresco dining, sun rays, and lazy afternoons at the beach.
How to make zucchini ribbon salad
- 400g zucchini – the longer the better!
- 2 Tbs fresh mint chopped
- 2 large Peppadews chopped (You could use chilli instead for a greater kick!)
- Drizzle olive oil
- Squeeze of fresh lemon
- 1 wheel feta cheese
- Handful of Kalamata olives
- Salt and pepper to season
1. Use a vegetable peeler to slice your zucchini vertically in order to create thin ribbons. Keep the knobbly end on while slicing; this gives you something to grip onto.
2. Place zucchini ribbons into a bowl, add mint, and Peppadews.
3. Drizzle with olive oil, and squeeze over desired amount of lemon juice. Only season the salad just before serving, as salt may cause the zucchini to weep.
4. Place zucchini ribbons on a serving plate, season, and adorn with feta, and olives. It’s that simple!