Shaved Zucchini & Herb Salad
A refreshing summer salad featuring thinly shaved zucchini ribbons, fresh herbs, Parmigiano-Reggiano, and crunchy pistachios, tossed in a zesty lemon dressing. Quick, healthy, and low-carb, it’s perfect for a light lunch or side dish.
Equipment
- 1 mandoline or V-slicer
- 1 large platter
- 1 small mixing bowl
- 1 whisk
- 1 vegetable peeler
- Measuring Cups and Spoons
Ingredients
For the dressing:
- ½ cup extra virgin olive oil
- Zest and juice of 1 lemon
- 1 clove garlic grated
- ½ teaspoon honey
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the zucchini-herb salad:
- 2 medium zucchini ends trimmed
- 1 cup mixed fresh herbs parsley, mint, basil, lightly packed
- ½ cup shaved Parmigiano-Reggiano cheese
- ¼ cup toasted pistachios roughly chopped
- Microgreens for garnish
Instructions
- Prepare the Dressing: In a small mixing bowl, combine the extra virgin olive oil, freshly grated lemon zest, and the juice of the lemon. Add the grated garlic clove, honey, kosher salt, and black pepper. Using a whisk, blend all the ingredients thoroughly until the dressing becomes smooth, emulsified, and slightly glossy. Taste carefully and adjust the seasoning with additional salt or pepper if needed. Set the dressing aside at room temperature while you prepare the salad, allowing the flavors to meld.
- Wash and Trim the Zucchini: Rinse the zucchini under cool running water to remove any dirt or residues. Pat them dry with a clean kitchen towel. Using a sharp knife, trim off both ends of each zucchini, ensuring they are even. This will create a stable surface for shaving the zucchini into ribbons and ensure a consistent texture throughout the salad.
- Shave the Zucchini Ribbons: Using a mandoline slicer or V-shaped vegetable slicer, carefully shave each zucchini lengthwise from top to bottom into long, thin ribbons. If you prefer, you can also use a standard vegetable peeler, applying gentle pressure to create delicate strips. Take care to keep the ribbons uniform in thickness, so they are easy to toss and present beautifully on the plate. Arrange the zucchini ribbons in a single layer on a large serving platter, fanning them out slightly for visual appeal.
- Prepare the Fresh Herbs: Rinse your selection of fresh herbs—such as parsley, mint, and basil—under cold water. Shake off excess water and gently pat them dry with a paper towel. Tear the leaves into medium-sized pieces by hand to release their aroma, avoiding cutting them with a knife which can bruise delicate leaves. Scatter the herbs evenly over the zucchini ribbons, ensuring each bite will have a mix of herbaceous flavor.
- Shave the Parmigiano Cheese: Using a vegetable peeler or cheese slicer, shave thin strips of Parmigiano-Reggiano directly over the zucchini and herb layer. Focus on even coverage so that the creamy, nutty flavor of the cheese complements each portion of zucchini. You can add more or fewer shavings depending on your taste preference, but even a modest amount will enhance the salad beautifully.
- Add the Crunchy Pistachios: Roughly chop the toasted pistachios into small pieces and sprinkle them evenly over the salad. This adds a satisfying crunch and a subtle, earthy nuttiness that balances the fresh vegetables and herbs. Make sure to distribute the pistachios evenly, so each serving includes a mix of textures.
- Garnish with Microgreens: Top the salad with a generous handful of microgreens. These not only add a pop of color but also enhance the visual presentation and introduce a subtle peppery flavor. You can use a mix of arugula, radish, or beet microgreens to complement the other ingredients.
- Dress the Salad: Drizzle the prepared lemon-garlic dressing over the zucchini, herbs, cheese, and pistachios. Use a gentle tossing motion with tongs or two large spoons to coat the salad lightly and evenly, being careful not to bruise the zucchini ribbons. The goal is to lightly dress the ingredients so the flavors meld without making the salad soggy.
- Serve Immediately: Serve the salad right away to maintain the crisp texture of the zucchini and the freshness of the herbs. This salad is best enjoyed fresh, as the zucchini will soften over time if dressed too early. Place the platter on the table for a beautiful, vibrant presentation that will impress your guests and delight the taste buds.
Notes
- Always use fresh, firm zucchini for the best texture; softer zucchini can become watery when shaved.
- Choose a high-quality extra virgin olive oil for a rich, fruity dressing that complements the fresh herbs.
- Toasting pistachios enhances their flavor and adds a pleasant crunch, making the salad more satisfying.
- Shave the Parmigiano just before serving to maintain its delicate texture and prevent it from melting into the salad.
- Dress the salad right before serving to keep the zucchini crisp and the herbs vibrant.
