Zucchini Ribbon Salad


With the first “official” day of summer approaching I have been seeing so many pictures of zucchini ribbon salads in magazines and online so I decided to try one of these recipes for myself.  I modified one of Rachel Ray’s recipes and left out the avocado because I just wanted the salad to have lots of crunch.  I haven’t eaten much raw zucchini or fennel, but I was pleasantly surprised at how light and yummy it was.  We peeled the zuccchini by mistake (you are supposed to leave the peel on so just give your zucchini a good scrubbing first).


  • 3 large zucchini
  • 1 bulb  fennel, trimmed, outer layer removed
  • 2 ounces shaved fresh parmesan (about 1/2 cup)
  • 1 teaspoon lemon zest
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon dijon mustard
  • Coarse salt and pepper

Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons; discard the seedy centers. Transfer to a bowl. Using a mandoline, shave the fennel bulb into pieces; discard the core. Toss with the zucchini. Fold in the parmesan. Sprinkle with the lemon zest, then cover and refrigerate until ready to serve.   In a small bowl, combine the olive oil, vinegar, mustard, 1/8 tsp. coarse salt and 1 pinch pepper. Drizzle the dressing over the salad; toss gently.


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