Zucchini Ribbon Salad Recipe

Zucchini Ribbon Salad Recipe

Prep Time 20 mins
Total Time 20 mins
Course Salads, Vegetarian
Cuisine International
Servings 4
Calories 142 kcal


  • #For The Dressing#
  • 1/3 cup olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 2 1/2 tablespoons pomegranate molasses
  • Sea salt and freshly ground pepper
  • #For The Salad#
  • 5-6 medium size firm zucchinis, washed, scrubbed and sliced lengthwise with a mandolin or a vegetable slicer into long, thin shavings
  • 2 large bunches arugula, stems discarded
  • A generous handful of Parmesan cheese shavings
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon thinly sliced candied orange peels


  • #Served as a starter on its own with crusty bread, this colorful salad could also easily accompany grilled or poached fish. The most important ingredient in this salad is freshness.# Make the dressing in a large bowl by whisking all the ingredients. Season with salt and pepper.
  • Let flavors mingle for 5 – 10 minutes. Add paper thin zucchini slices and toss with fingers.
  • Start assembling the salad by piling zucchini on individual plates as high as they go.
  • Next throw arugula leaves into the bowl containing the dressing and toss gently. Mount on the zucchini. Arrange cheese shavings on the salad, forming the shape of a tent.
  • Scatter the rest around the plate. A sprinkling of sesame seeds and strips of candied orange peel will complete the beautiful presentation, Dizzle any left over dressing on the plate around the salad.
Keyword Salad recipes