Raw Zucchini Ribbon Salad with Olives and Mint

Thinly sliced zucchini is slicked with a light vinaigrette, bits of black olives, mint and tender greens in this fresh zucchini ribbon salad.

Zucchini Ribbons with Goat Cheese and Olives Goumande in the Kitchen 2 Raw Zucchini Ribbon Salad with Olives and Mint

Zucchini has taken up permanent residence at my house for the next few months; it happens every summer.

Those who grow zucchini in their gardens know that come summer they’ll have a glut of this prolific crop to unload on friends and neighbors, and having no garden of my own I’m one of the willing takers. In fact I’ll enthusiastically grab them up at the market as well; I for one am ready for the onslaught.

Zucchini Ribbons with Goat Cheese and Olives Goumande in the Kitchen 4 Raw Zucchini Ribbon Salad with Olives and Mint

Zucchini is suddenly turning up in everything and reminding me once again just how under-appreciated this slender green vegetable really is. From quick breads to salads, to frittatas to soups, zucchini is the star of the summer months and making my taste buds jump for joy.

If you’re one of those types with a green thumb and are looking for a way to use up an over abundant crop then I may have the answer to your endless zucchini supply. This salad is a staple in my house during the season.

Zucchini Ribbons with Goat Cheese and Olives Goumande in the Kitchen 5 Raw Zucchini Ribbon Salad with Olives and Mint

The slender green summer squash with its delicate flesh is easily transformed into something special with just a few basic ingredients. Ribbons of zucchini are barely slicked with a light vinaigrette of lemon juice and olive oil, little bits of black olives shimmer in the midst of mint and tender greens. Pine nuts are gently toasted until light and golden and tossed in the fold with crumbled fresh goat cheese.

It’s essentially just a salad of thinly sliced zucchini, but there’s something synergistic about the interplay of all the parts that makes your taste buds stand at attention.

Zucchini Ribbons with Goat Cheese and Olives Goumande in the Kitchen 3 Raw Zucchini Ribbon Salad with Olives and Mint

This zucchini ribbon salad is casual and satisfying, just the kind of food I like the most. It’s light yet creamy at the same time, and a minimal time investment. I think you’re going to like it, and if you’re anything like me you’ll be making it again and again all summer long.

Raw Zucchini Ribbon Salad with Olives and Mint

Prep Time: 20 minutes

Serving Size: Serves 4

Zucchini Ribbons with Goat Cheese and Olives 022 Raw Zucchini Ribbon Salad with Olives and Mint

A zucchini ribbon salad with olives and mint.

Ingredients

  • 3 Tablespoons/45ml olive oil
  • 2 Tablespoons/30ml of freshly squeezed lemon juice (about half a lemon)
  • 1/2 teaspoon finely grated fresh lemon zest
  • 2 pounds medium zucchini (about 5-6)
  • ¼ cup chopped fresh mint
  • 1/4 cup chopped black olives
  • 2 oz/57g Mixed greens like baby spinach, and baby kale
  • 4 oz/113g of goat cheese
  • ¼ cup/ 30g of lightly toasted pine nuts
  • Sea salt and freshly ground pepper to taste

Instructions

  1. In a large bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.
  2. Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.
  3. Put the zucchini ribbons in the large bowl, add the chopped mint, olives and greens, toss gently with vinaigrette to lightly coat.
  4. Top with crumbled goat cheese and toasted pine nuts. Serve immediately.

Notes

Gluten-Free, Grain-Free, Vegetarian

http://gourmandeinthekitchen.com/2012/zucchini-ribbon-salad-recipe/
 Raw Zucchini Ribbon Salad with Olives and Mint


pixel Raw Zucchini Ribbon Salad with Olives and Mint

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  1. says

    I have never tried zucchini since it is not easily available in my part of the world. Wouldn’t have known what to do had I got one on hand. This seems a refreshing way to start on some zucchini adventures!

  2. says

    Sylvie, love the combination of flavors in your zucchini salad. I could eat this practically every day too when zucchini seems to be everywhere.

  3. says

    I love how fresh and simple, yet so flavorful this is! And LOVE the serving platter on that second photo (loving that too).

  4. says

    This is one beautiful salad and your photos and presentation are otutstanding. I just love it. I really go for kalamata olives too. Tasty.

  5. Robert Kilmer says

    Super! I copied this right away. The zucchini is pouring in from my garden, and relatives are coming for a 5-day stay. Perfect timing. Thank you, Sylvie.

  6. Eha says

    What a beautiful, interesting salad for this zucchini ‘freak’. It is well and truly cold, cold mid-winter here in Southern Australia, but our supermarkets still stock piles of this supposedly summer stuff, and a big bag is ordered this way every week :) ! May try for tomorrow’s lunch and report!!

  7. says

    I love zucchini and often will use it raw in salads to – however I have to admit I prefer slightly roasting them in the oven prior to adding them in a salad. Lovely summer salad!

  8. says

    I remember well when I had a garden…zucchini overflowing! Your salad is beautiful, Sylvie. Fresh with the lemon and mint and a slight crunch with pine nuts.

  9. says

    This is a beautiful salad. I truly believe it starts with presentation and this salad gets a “10″. And I love the idea of mint in here, really wakes up the mild zucchini I bet.

  10. says

    Since we had so much zucchini last year in our garden, my husband decided (against my wishes!) to not plant any this year – YIKES! Must hit the market, because this salad looks amazing!

  11. says

    really like the combination of ingredients as well as the beautiful presentation. ALWAYS looking to improve my side dishes and never have enough ideas. Making this one for sure…

  12. says

    Gorgeous salad Sylvie! I don’t have any zucchini growing right now, but I would gladly buy some to make this simple salad. I especially can’t say no to the addition of goat cheese, pine nuts, and olives.

  13. says

    I haven’t made zucchini ribbon salad (zucchini carpaccio?) in ages but lately it has been on my mind. Now I know for sure it will be on the menu this week. I love your Mediterranean twist on it with the goat cheese, olives and pine nuts. Just perfect! A glass of wine and some fresh bread and it is a meal. Love it!

  14. says

    This is our first summer without an abundance of zucchini (the couple that bought our house will be enjoying it though!)but that won’t stop me from making this lovely salad of zucchini ribbons and sunny flavors.

  15. says

    If I was stranded on a desert island with only a few provisions – this would be what I would live on. Brilliant, Sylvie!

  16. says

    I wish I had my own garden, that sounds like a dream (even if I’m not sure I would work the ground, but I’m sure I would enjoy very much every single zucchini or other fruit!)
    Lovely and refreshing salad! :)

  17. says

    I was so inspired by this I just had to try it so I ran to the store, got what I needed (I thought), cooked it from my memory and it turned out delicious! Even though I forgot to add the pine nuts, baby greens and lemon (just used olive oil). Must try it the proper way too some time!
    Thank you for adding a really nice dish to my repertoir!

  18. says

    Fairly certain I’m in love with this. I need a new mandoline to make zucchini ribbons with. Must purchase soon as the zucchinis are taking over in the garden.

  19. says

    Oh Sylvie, your ribbons are so perfect and neat. You should see the mess I make with mine :( I’ll attempt it your way shaving till the centre and then going in from the other side!

  20. Robert Kilmer says

    I tried this recipe first when we had 5 house guests, including my father-in-law and his brother, both in their eighties. Neither gentleman would have taken something with zucchini in it off a buffet line, and they would have walked away from something called “raw zucchini.” Everyone cleaned his or her plate and asked if there was more.
    The dish was so successful that I was asked to make it twice more in 8 days, once for a bridal luncheon. Yesterday my wife said, “I’m putting this recipe in The Favorites file.”

  21. says

    You know, I had no idea you could have zucchini raw, and I made this tonight in flash of inspiration and it was a REVELATION!!!!!!! We all loved it (me and THREE BOYS) would you believe it. Thanks so so much for the post. Most yumliscious!

    thea.
    xx

    (spoonfulzine)

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