I was making dinner the other night when I found some zucchini in my fridge that I had completely forgotten about. I was already making soup so wanted something cold to go with it and had just read Smitten Kitchen’s Ribboned Asparagus Salad with Lemon post so felt inspired.
It really wasn’t hard to do something similar with zucchini and it turned out delicious! Perfect for summer because it doesn’t involve turning the oven on and is fairly easy!
Zucchini Ribbon Salad
Cut the zucchini in half and use a potato peeler to shred it into ribbons. Put ribbons into colander. I have this awesome one from Ikea and I love it! Generously salt and let sit for 30 minutes.
Gently squeeze any excess moisture out and add to a large bowl. Add enough olive oil to coat, probably about 2 tablespoons but I didn’t measure. Squeeze in the juice from the lemon and season with basil and pepper. Enjoy!