Description
A bright and crisp salad of thin zucchini ribbons tossed with a lemony vinaigrette and toasted hazelnuts, making it a perfect warm-weather side.
Ingredients
- 4 medium zucchinis
- 3/4 cup hazelnuts
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp kosher salt
- Black pepper to taste
- 2 tbsp chopped fresh herbs (mint or basil)
- 2 tbsp grated Parmigiano-Reggiano (optional)
Instructions
- Shave zucchinis into long ribbons using a mandoline or vegetable peeler.
- Toast hazelnuts in a dry skillet over medium heat for 5–7 minutes or at 350°F (175°C) for 8–10 minutes until golden, then coarsely chop.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and kosher salt; add black pepper to taste.
- Toss zucchini ribbons with the dressing just before serving.
- Sprinkle with toasted hazelnuts and fresh herbs.
- Finish with grated Parmigiano-Reggiano if desired.
Notes
For best texture, assemble salad just before serving and store components separately otherwise.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-cook salad assembly with quick stovetop toasting
- Cuisine: Mediterranean