Zucchini Ribbon Salad with Lemon and Parmesan Cheese
This fresh and easy zucchini ribbon salad features tender zucchini curls tossed with a bright lemon and olive oil dressing, topped with creamy Parmesan cheese, crunchy pine nuts, and fragrant fresh mint for a perfect balance of flavors and textures.
Ingredients
Main ingredients
- 5 small zucchini trimmed and peeled into ribbons
- kosher salt to taste
- fresh ground black pepper to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons toasted pine nuts
- 1 tablespoon finely chopped fresh mint
Instructions
Instructions
- Get your bowl and toss in the zucchini ribbons. Sprinkle kosher salt and fresh ground black pepper all over.
- Drizzle your fresh lemon juice and olive oil onto the ribbons. Toss gently so every ribbon gets a little love.
- Add half a cup of shaved Parmesan cheese right in. It melts just a bit from the warmth of those ribbons giving nice creamy pockets.
- Toss in 2 tablespoons toasted pine nuts to add crunch and a nutty aroma.
- Sprinkle finely chopped fresh mint on top. Toss lightly once more to combine everything nicely.
- Serve right away for best freshness, or chill in the fridge briefly if needed.
- Ready for that tender pull? You got this.
Notes
Serve immediately for the freshest taste. Leftovers can be stored in an airtight container in the fridge; add pine nuts and Parmesan just before serving to maintain crunch and flavor.