Zucchini Ribbon Salad

Do you have an abundance of zucchini or looking for a new summer salad?  This is a quick to prepare salad and one where you can add lots of toppings.  I topped mine with crushed nuts, grated Parmesan and dried cherries.  Another great topping would be sliced tomatoes and olives.  Use the zucchini and marinade as your starting point and top the zucchini with your favorite seasonal toppings. 

Zucchini Ribbon Salad

  • 2 medium zucchini
  • 8 ounces shitake mushrooms, sliced thin
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh basil
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 shallot, thinly sliced
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup crushed assorted nuts
  • 1/3 cup dried cherries, optional
  1. Slice each zucchini in half and then cut each half vertically into thin long ribbons of zucchini. Slice each ribbon in half vertically.  In a medium bowl combine the sliced zucchini and mushrooms.  For the dressing, combine the chives, basil, olive oil, lemon juice, shallot, and balsamic vinegar.  Pour over the zucchini and mushrooms.  Let stand at room temperature for 30 minutes.  Salt and pepper, to taste.  Top with grated Parmesan, crushed nuts and dried cherries, or toppings of your choice. Serve.  

The post Zucchini Ribbon Salad appeared first on A Passion for Entertaining.

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Author: carol lou

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