Shaved Zucchini Salad
Thin ribbons of tender zucchini tossed with fresh herbs, chopped pistachios, and a bright, zippy dressing make for the perfect spring salad.
Ingredients
- 3 cups thinly shaved zucchini see instructions
- 1 small handful fresh basil leaves
- 1 small handful fresh mint leaves
- 1 tablespoon olive oil plus more to taste
- 1 ½ tablespoons desired vinegar rice, champagne, sherry, or red wine
- 2 tablespoons chopped raw pistachios plus more to taste
- Flaky salt to taste
- Freshly cracked black pepper to taste
Instructions
- Shave the zucchini: Using a vegetable peeler, shave zucchini into thing ribbons. If the zucchini is on the larger side, shave the flesh until you hit the seeds and then flip it around and shave the other side. If using small, baby zucchini, you can get away with shaving the seeds as they are very small and undeveloped.
- Add the herbs and dress the ribbons: Place the zucchini ribbons in a large bowl. Shower over the fresh herbs and then add the olive oil, desired vinegar, pistachios, salt, and pepper. Mix well and give it a taste. Season with more vinegar, salt, and pepper, if needed. Go with what feels good to you!
- Serve: Transfer the salad beautifully into two bowls and enjoy immediately!
Notes
Feel free to use whatever herbs you like! Fresh dill or parsley would be lovely, as well as cilantro or tarragon.
If you have a nut allergy or would prefer to not use them, toasted sunflower or pumpkin seeds would be fantastic here.
I do think this salad tastes best fresh, so that's what I recommend!
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 13mg | Fiber: 0.2g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg