Fresh Zucchini Salad with Lemon Dressing
This recipe is part of a series of posts. Please see The Oxbow Project for full details.
A few weeks ago a friend and I were at The Walrus and The Carpenter and enjoyed a delicious zucchini salad. I loved how they’d made long zucchini ribbons and the salad embodied the freshness of summer vegetables. I couldn’t remember exactly what was in the salad so I created my own version.
I used a slicer to make the zucchini ribbons but a mandoline would work just as well if not better!
From the Oxbow CSA box: Zucchini, carrots, onions
Fresh Zucchini Salad with Lemon Dressing
- Zucchini
- Carrot
- Green or young onions
- Basil
- Pine Nuts
- Lemon dressing – recipe follows
Slice the zucchini into long super thin slices. I used a slicer to do the work and had the blade set at 1mm.
Slice the carrots on the diagonal a little thicker than the zucchini.
Slice the onions.
Tear the basil into bite-sized pieces. I used a purple basil but any basil will work.
Toast the pine nuts.
Be a little careful when working with the zucchini. It can tear so treat it gently. Toss the zucchini with a little of the Lemon Dressing. Place on a serving plate or individual plates, slightly rolling it to make a ribbon-like presentation.
Mix the carrots, onions and pine nuts . Toss with a little dressing. Sprinkle over the zucchini.
Distribute the basil on the salad.
Season with salt and pepper.
Lemon Dressing
- 1 Tbsp fresh lemon juice
- 2 Tbsp light olive oil – I used an Arbequena oil, which is very fruity
- Pinch of salt
- A couple drops of simple syrup or a pinch of sugar
Mix all ingredients until blended.
Note: This salad can be a tad bit boring. Make sure you use enough dressing so that little lemon zip provides a nice spark in every bite. Next time I might also add some thinly sliced radishes for a bit more zip and even more color!
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Culinary Fool 
wow… this looks good! I will have to attempt.