Courgette Ribbon Salad Recipes

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COURGETTE RIBBON SALAD



Courgette ribbon salad image

Use a spiralizer to create this fresh, zingy, raw salad - perfect with grilled chicken or fish and topped with crumbled feta or goat's cheese

Provided by Miriam Nice

Categories     Side dish

Time 20m

Number Of Ingredients 5

juice 1 lemon
2 tbsp olive oil
½ small pack chives , chopped
½ small pack mint , chopped
300g courgettes

Steps:

  • In a large bowl pour in the lemon juice and season well with salt and pepper. Whisk in the olive oil then add the chopped herbs.
  • Put your courgette through your spiralizer on its large noodle attachment and tip the ribbons into the bowl with the dressing. Toss everything together and serve immediately.

Nutrition Facts : Calories 72 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein

VEGGIE RIBBON SALAD



Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

  • Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
  • Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
  • Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

ZUCCHINI RIBBON SALAD



Zucchini Ribbon Salad image

Provided by Alton Brown

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

2 pounds zucchini, trimmed
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons whole-grain mustard
1/2 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced
1 cup frisee torn into pieces
1/3 cup thinly sliced radishes
1/3 cup chopped, toasted almonds
1/3 cup chiffonade fresh basil leaves
1-ounce Manchego cheese, shaved

Steps:

  • Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
  • Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

LEMONY ZUCCHINI RIBBONS



Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

  • For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ZUCCHINI RIBBON SALAD



Zucchini Ribbon Salad image

Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.

Provided by Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

3 medium zucchini, rinsed
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh dill weed
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
2 tablespoons crumbled feta cheese

Steps:

  • Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
  • In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
  • Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

Nutrition Facts : ServingSize 1 Serving

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS



Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories     Salad     Appetizer     Vegetarian     Low Cal     Lunch     Parmesan     Pine Nut     Zucchini     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Steps:

  • Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
  • Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

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