In contrast to my social feeds that appear to be favoring all issues fall, I’m nonetheless firmly planted in summer time. Maybe it’s all the additional time I’ve spent in Austin these previous few weeks the place the air remains to be humid and the solar is shining additional shiny, however the very last thing I’m desirous about is pumpkins. As a substitute, I’m absolutely embracing candy summer time watermelon and juicy tomatoes whereas consuming crisp iced bevies on the patio. The markets are nonetheless brimming with summer time produce, and I’m decided to get pleasure from all of it whereas it lasts.
Two substances that I’ve uncared for this summer time are the standard squash and zucchini. Each staples of summer time, I really feel like they typically get relegated to roasted or grilling as a facet to no matter the principle course is, however I typically overlook that they are often eaten contemporary as properly. The flavour leans someplace between contemporary with a slight chew that I feel is the proper ode to the hotter months. And since they’re the proper clean canvas, they make for a scrumptious pairing to different summer time flavors that I completely love. This zucchini ribbon salad is how I’m embracing the previous couple of weeks of summer time. Forward, uncover why you need to be making it too.
Elements for Zucchini Ribbon Salad
Zucchini. The star of the present—its delicate taste and tender chew make the proper base for these fairly, delicate ribbons.
Squash. Barely sweeter than zucchini, it brings steadiness and coloration distinction to the salad.
Cucumber. Provides a clear, refreshing crunch that retains each chew feeling mild and hydrating.
Avocado. Creamy and wealthy, it offers the salad substance whereas balancing out all of the contemporary, crisp textures.
Goat Cheese. Tangy and luscious, it melts into the ribbons for simply the precise hit of indulgence.
Almonds. Their toasty crunch provides depth and retains the salad from feeling too gentle.
Pistachios. Candy and nutty with that beautiful inexperienced hue, they double down on each taste and sweetness.
Recent Herbs. A handful of mint, basil, or parsley brightens the entire dish with a garden-fresh raise.
Olive Oil. The silky base of the dressing that ties all the pieces along with richness.
Lemon Juice. Provides the zingy brightness that wakes up the flavors and retains the salad vibrant.
Honey. Only a drizzle rounds issues out with a delicate sweetness that enhances the tang and crunch.
The best way to Put together this Zucchini Ribbon Salad
Should you’re skeptical about contemporary zucchini and squash, that’s wonderful. I completely get it! However I’m additionally satisfied I could make you a convert. There are some things to remember to make this salad scrumptious.
First, use a vegetable peeler for extra-thin ribbons of each zucchini and squash. Not solely does this assist create these lovely ribbons, however it additionally removes a few of the thick, chewy texture that you’d in any other case cope with when you have been simply slicing the squash into rounds. When sliced this manner, the ribbons are skinny with simply the slightest crunch that makes it really feel nearer to a ribboned cucumber.
Should you nonetheless don’t wish to eat the veggies uncooked, I might suggest VERY shortly blanching the ribbons in boiling water, then including to an ice tub. You don’t wish to make the ribbons soggy, so a fast dunk and shock will maintain that contemporary crispness whereas giving the squash and zucchini a fast cook dinner.
Balancing textures is what makes this zucchini ribbon salad shine. Creamy avocado and tangy goat cheese distinction the crisp ribbons, whereas cucumber provides a cool, refreshing chew. Toasted almonds and pistachios convey crunch, contemporary herbs infuse brightness, and a lemon-honey dressing ties all of it along with candy, zesty steadiness.
What to Eat with Zucchini Ribbon Salad
That is the proper facet dish to convey to your end-of-summer gatherings, and it pairs completely along with your favourite dishes. Right here’s what I’m serving up for the previous couple of weeks of summer time for a whole menu that celebrates the season.
Hen Burgers (in lettuce or on buns) or Grilled Hen Thighs
Vibrant and Zesty Pasta Salad or this Caprese Pasta Salad
Grilled Zucchini (for the contemporary and grilled model facet by facet) and Grilled Candy Potatoes
Grilled Peaches with Ice Cream
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Description
A simple and chic, contemporary summer time facet dish.
juice of 1 lemon
2 tablespoons honey
1/4 cup olive oil
spoonful of Dijon mustard (elective)
pinch of crimson pepper flakes
pinch of salt and pepper
1 massive zucchini
1 massive squash
1 massive cucumber
1 avocado
6–8 ounces goat cheese
1/4 cup chopped nuts (almonds and/or pistachios work properly right here)
contemporary herbs: basil, dill, and mint
To a big bowl, add the lemon, honey, olive oil, Dijon if utilizing, crimson pepper flakes, salt, and pepper. Whisk to mix, style, and alter as wanted.
Ribbon the greens. Utilizing a vegetable peeler, shave the zucchini, squash, and cucumber into lengthy, skinny ribbons. Work across the core and cease when you attain the seeds within the middle. Place the ribbons in a big bowl and toss to coat.
To serve, add the avocado, goat cheese, nuts, and contemporary herbs and toss to mix. Take pleasure in!
Key phrases: zucchini, squash, salad
