Zucchini Ribbons Salad

Use shaved raw zucchini to make a fresh salad with dill, goat cheese, pine nuts, and lemon dressing. It's the perfect vegetarian side dish!

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings 1-cup servings

Calories 218kcal

Prepare the zucchini by trimming off the stem and bottom. Use a swivel peeler, Y-peeler, or sharp knife to thinly slice the zucchini from one end to the other to create ribbons. I usually peel one side until I get to the center of the zucchini, flip it over, then peel the other side. You may not want to use the ribbons made from the skin, depending on your preferences, but you can if desired. If you aren't able to make pieces out of the part of the zucchini with the seeds in the center, you can discard that part or add it to smoothies to prevent food waste.
Add the zucchini ribbons to a bowl along with the chopped dill and pine nuts.
In a small bowl or measuring cup, whisk together the olive oil, lemon juice, honey, salt, and pepper.
Pour the dressing over the salad ingredients. Toss until coated. Stir in the goat cheese crumbles at this time.
Transfer the salad to serving plates, and enjoy!
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This salad is best enjoyed right away, since the high water content of zucchini makes leftovers get soggy.