Zucchini Ribbon Salad
From Kitchen Snaps
Alright, time to squeeze in one last zucchini recipe before winter squash officially steals the show. We’ve had 90 degree days around here lately, but I think we all know the Fall chill is right around the corner. We actually picked up a spaghetti squash this past weekend at the farmer’s market, a sure sign that there’s no turning back. But if you still have a zucchini or two lying around, this is an absolute must-try. Once upon a time I was pretty skeptical of raw veggies, but a shaved asparagus salad recipe taught me that very thinly sliced raw veggies = super delicious raw veggies. So when I stumbled on this one I knew it was likely to be a winner. The goat cheese combined with the oil and vinegar forms a creamy sauce, and the pine nuts add crunch and a deep, toasty flavor. Seriously, jump on it before the last of the zucchini are long gone.
- 2 tsp olive oil
- 1/2 tsp apple cider vinegar
- 1/8 tsp garlic, minced
- 1 medium zucchini or yellow squash
- 2 Tbsp pine nuts, toasted
- 2 Tbsp goat cheese, crumbled
- 2 Tbsp basil, cut into thin pieces (chiffonade)
- salt, to taste
- pepper, to taste
- Combine olive oil, vinegar and garlic in a small bowl. Set aside.
- Peel the skin off of the zucchini. Don’t go deep, just get the very top skin layer.
- Lay the peeled zucchini on a cutting board. Puncture it with a fork at the root end and use that to keep the zucchini still. Use your peeler to create ribbons (a y-peeler works best, but anything will do). Stop when you get to the seeds and rotate the zucchini to continue making ribbons, until you have used up the fleshy part of the zucchini.
- Toss the zucchini, pine nuts, goat cheese and basil with the dressing. Season with salt and pepper.
Serves 2 as a side dish.