ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
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.
VEGGIE RIBBON SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
SUMMER COURGETTE RIBBON SALAD
Thin strips of courgette and baby kale are the base for this light lunch or dinner, finished with creamy goat's cheese and crunchy croutons
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 25m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.
- Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.
- Meanwhile, wash and dry the kale and add to the courgettes with the goat's cheese, mint and raisins. Toss everything together.
- Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.
- Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.
Nutrition Facts : Calories 555 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
ZUCCHINI RIBBON SALAD WITH LIME JUICE, RED CHILE AND PEANUTS
Provided by Aarti Sequeira
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.
- In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.
- Set a small skillet over high heat. Add the peanuts and toast until they begin to char, about 5 minutes. Remove them from the heat, and finely chop.
- Toss the zucchini with the dressing, tomatoes and cilantro. Sprinkle with the peanuts. Taste for seasoning (it may need a touch more salt) and serve immediately.
Nutrition Facts : Calories 141 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 895 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 7.5 grams, Sugar 14 grams
ZUCCHINI-RIBBON SALAD WITH PESTO VINAIGRETTE
Provided by Tia Mowry
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
- Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.
GRILLED ZUCCHINI RIBBON SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Prepare a charcoal grill, or heat a gas grill to high.
- Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
- When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.
ZUCCHINI RIBBON SALAD
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
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
LEMONY ZUCCHINI RIBBONS
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
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
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