Description
A fresh and light Ribboned Courgette Salad featuring thinly shaved zucchini ribbons tossed in a tangy lemon-honey dressing, topped with shaved Parmesan, toasted pine nuts, and fresh basil. Perfect as a healthy summer side dish with Mediterranean flavors.
Ingredients
Scale
Salad
- 2 medium courgettes (zucchini), ends trimmed
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Toppings
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons toasted pine nuts
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare courgette ribbons: Using a vegetable peeler or mandoline, shave the courgettes lengthwise into thin ribbons and place them in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Toss salad: Drizzle the dressing over the courgette ribbons and gently toss to coat evenly.
- Allow flavors to meld: Let the salad sit for 5–10 minutes to absorb the dressing and develop flavor.
- Add toppings and serve: Just before serving, top the salad with shaved Parmesan, toasted pine nuts, and a few torn basil leaves if using.
Notes
- For a vegan version, omit the Parmesan or use a dairy-free alternative.
- Add cherry tomatoes or thinly sliced red onion for extra color and flavor.
- Serve chilled or at room temperature for best taste.
