Chilled Zucchini Ribbon Salad with Lemon-Herb Ricotta
Founders
4
15 minutes
Cool, Fresh & Effortlessly Elegant
This Chilled Zucchini Ribbon Salad is summer on a plate. Thin ribbons of raw zucchini are tossed in a bright lemon vinaigrette and served over a cloud of whipped lemon-herb ricotta. It's no-cook, endlessly adaptable, and ready in 15 minutes.
Ingredients
3 medium zucchini (mixed green and yellow if available)
1 cup whole-milk ricotta
Zest and juice of 1 lemon, divided
2 tbsp extra virgin olive oil, plus more to finish
1 small garlic clove, finely grated
2 tbsp fresh mint, thinly sliced
2 tbsp fresh dill or flat-leaf parsley
¼ cup toasted pine nuts
Flaky sea salt and freshly cracked black pepper
Chilli flakes, to taste (optional)
Directions
Using a vegetable peeler or mandoline, shave zucchini lengthwise into thin ribbons. Place in a colander, sprinkle lightly with salt, and let sit for 5 minutes to draw out moisture. Pat dry with a clean towel.
In a bowl, whisk together ricotta, lemon zest, half the lemon juice, grated garlic, and a pinch of salt until smooth and creamy. Spread onto a large serving plate.
Toss zucchini ribbons with remaining lemon juice, olive oil, mint, and dill. Season with salt and pepper.
Pile the dressed zucchini over the ricotta. Scatter pine nuts on top.
Finish with a drizzle of olive oil, chilli flakes if using, and extra fresh herbs. Serve immediately or chill for up to 30 minutes before serving.