Ingredients
Method
- In a large serving bowl, combine the 2.0 tbsp. (1.0 oz / 30g) fresh lemon juice, 0.25 tsp. (0.1 oz / 3g) kosher salt, and 0.1 tsp. (0.05 oz / 1g) black pepper.
- Vigorously whisk the 2.0 tbsp. (1.0 oz / 30g) extra virgin olive oil into the lemon juice mixture until fully emulsified, then fold in the 0.5 cups (0.5 oz / 14g) chopped mint and 0.25 cups (0.25 oz / 7g) chopped chives.
- Process the 10.6 oz (300g) zucchini through a spiralizer to create thin, long ribbons directly into the bowl with the prepared dressing.
- Toss the salad gently until the zucchini is thoroughly coated, and serve immediately to maintain maximum crunch and freshness.
Choose the Right Squash: Opt for small to medium-sized zucchini. They have fewer seeds, a firmer texture, and a sweeter flavor profile that works perfectly for raw preparations.
Use Premium Oil: Because this Zucchini Ribbon Salad is completely raw and relies on only a few ingredients, the quality of your olive oil will dictate the final flavor. Use the highest quality, cold-pressed Extra Virgin Olive Oil you can find for a robust, peppery finish.
Timing is Everything: Zucchini contains a lot of water, and the salt in the dressing will cause it to weep. Always toss the spiralized zucchini with the dressing right before serving to maintain that perfect al dente crunch.
Alternative Tools: If you find yourself without a spiralizer, you can easily use a standard Y-peeler or a mandoline to create wide, delicate ribbons.