Saladscoleycooks5.0
Cold Zucchini Salad
This zucchini salad is the perfect summer side dish. It's crisp, cool, made with simple ingredients and is ready in minutes. Paper-thin zucchini ribbons get tossed in a simple lemon vinaigrette with hazelnuts, fresh basil, and Parmigiano Reggiano. This is summer simplicity at its best!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- grater
- whisk
- peeler
📝 Preparation Steps
1
Add the lemon zest and juice to a small bowl, then use a microplane grater to finely grate in the garlic.
2
Add ½ teaspoon salt and pepper to taste, then slowly whisk in the olive oil until emulsified.
3
Use a vegetable peeler or mandoline on the finest setting to shave the zucchini into long thin ribbons. Focus on the outer parts of the squash, as the seedy centers will not shave nicely. Save them for another use.
4
Transfer the squash to a bowl, being sure to separate each ribbon and make sure they aren’t sticking together.
5
Toss with the dressing until well combined, then let sit for about ⏱️ 15-20 minutes to let the zucchini soften.
6
Add half of the basil and half of the hazelnuts, then mix to combine.
7
Transfer to a platter, sprinkle with the remaining hazelnuts and basil, then use a vegetable peeler to shave big pieces of parmesan over top. Serve immediately.
Nutrition Facts
calories
260 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
532 mg
protein Content
8 g
cholesterol Content
10 mg
carbohydrate Content
8 g
saturated Fat Content
5 g
unsaturated Fat Content
17 g
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