Fresh, vibrant, and full of texture, this zucchini ribbon salad brings together crisp ribbons of zucchini, toasted pecans, salty olives, and shavings of parmesan, all tied together with a tangy mustard vinaigrette. It’s quick to prepare and perfect for summer dining.
By Eunice Muscat – Cook/Prep time: 30min – Serves: 2 / 4
Ingredients
For the salad: 2 medium zucchinis, shaved into ribbons, ¼ cup toasted pecans, roughly chopped, ¼ cup shaved Parmesan cheese, ¼ cup black or Kalamata olives, pitted and halved, and fresh basil leaves for garnish (optional).
For the mustard vinaigrette: 2 tsp Dijon mustard, 1 tbsp red wine vinegar or lemon juice, 3 tbsp extra virgin olive oil, 1 small garlic clove, finely minced (optional), ½ tsp honey or maple syrup (optional), and salt and freshly ground black pepper to taste.
Method
Using a vegetable peeler or mandoline, shave the zucchinis lengthwise into thin ribbons. Place them in a large bowl and lightly sprinkle with salt to help draw out excess moisture.
In a small bowl or jar, whisk together the Dijon mustard, red wine vinegar or lemon juice, minced garlic if using, and honey or maple syrup. While whisking, slowly drizzle in the olive oil until the vinaigrette emulsifies. Season to taste with salt and freshly ground black pepper.
Gently toss the zucchini ribbons with the vinaigrette until evenly coated. Arrange the salad on a plate and top with the toasted pecans, halved olives, and shaved Parmesan cheese. Garnish with fresh basil if desired.
Serve immediately for the best texture, or refrigerate for 10–15 minutes before serving.
Tip: For extra flavour, toast the pecans in a dry skillet over medium heat for 2–3 minutes. If the zucchini is particularly watery, let the ribbons sit in a colander with a little salt for a few minutes, then gently pat them dry before dressing.
