I saw a few of these salads floating around the blog world and from the minute I saw the first one I knew I had to try it.
I love a good hearty salad. They are the perfect dinner accompaniment to leave you happy and satisfied. The ribboned zucchini along with the crunch of the nuts gives you an amazing texture and the lemony vinaigrette gives it a little bite. So get out your vegetable peeler and make this happen!!
Zucchini Ribbon Salad
adapted from the Proud Italian
1/2 cup nuts (sliced almonds, pine nuts, pecans)
1/2 cup crumbled feta
Any lemony Vinegarette
Ribbon the zucchini. To grill, brush or mist zucchini with olive oil and sprinkle ribbons with salt and pepper. If you are cooking it over the stove, you could add 1 tablespoon of oil to a large nonstick skillet or grill pan but make sure it is evenly distributed so your zucchini doesn’t get too oily. Either grill or sauté ribbons for just a few minutes, the ribbons do not take long to cook. set aside and allow to come to room temperature while preparing your salad. I like to put mine in the refrigerator so they chill slightly.
In a dry pan over medium heat, toast your nuts.
For the vinaigrette I just mixed a little olive oil, Dijon, garlic and lemon together.
Fill your salad bowl with your greens. Toss with some of the Vinaigrette reserving some to drizzle over the top. Add the zucchini ribbons to the top of the salad tossing if needed, then sprinkle on the nuts and cheese. Drizzle remaining dressing over and enjoy!