I had the most amazing birthday this year. 5 days of celebrations; family dinners, presents, parties, I was spoiled. On the actual day of my birthday, my Fiancee and I had dinner at Savio Volpe an Italian Osteria on Kingsway. We were still on an Italy high having flown home just a week before and we enjoyed Prosecco, Tagliatelle and this wonderful citrus zucchini salad. I made sure to pay attention to all the flavours in it, quite simple but so fresh and tasty. A few weeks later while planning dinner, I figured I’d try to make it and it came out exactly like the one we’d had. I love that I now have another use for zucchini as I’ve always roasted it or added it to my vegetarian chilli or baked it in my zucchini bites. Try this salad. I guarantee it’ll be a staple in your summer cooking.
Zucchini Ribbon Salad
1-2 medium sized zucchinis. I bought one green and one yellow to make it prettier!
2 teaspoons of lemon zest
The juice of one whole lemon
1/2 a cup of grated Parmesan cheese
6 Tablespoons of extra virgin olive oil
A handful of fresh basil leaves. Just rip them into small pieces
- Combine lemon zest, lemon juice, Parmesan cheese and olive oil in a food processor and blend until almost smooth.
- Cut off each end of the Zucchinis and peel with a vegetable peeler lengthwise into ribbons.
- Combine zucchini ribbons and torn basil leaves in a large bowl. Dress the salad and toss to combine. Chill in the fridge until it’s time to serve.
It’s that easy!
Until next time.