Zucchini and cucumber ribbon salad recipe
Zucchini and cucumber ribbon salad recipe with feta and sunflower seeds
Servings: 4 servings
Calories: 156kcal
Equipment
- 1 vegetable peeler
- 1 Large bowl
- 1 lemon zester
Ingredients
- 2 medium zucchini unpeeled
- ½ English cucumber unpeeled
- 1 green onion, finely chopped
- ¼ cup chopped parsley
- ¼ cup crumbled feta
- 3 tbsp pumpkin seeds
- 1 tbsp grated lemon zest
- 1 tbsp chopped chives
- 1 tbsp chopped basil
For the dressing
- 2 tbsp olive oil
- juice of 1 lemon
- salt and pepper to taste
Instructions
- Using a vegetable peeler, make ribbons out of the 2 medium zucchini and the ½ English cucumber . Place in a large bowl.2 medium zucchini, ½ English cucumber
- Toast your pumpkin seeds over medium heat in a non-stick skillet. Stir often and remove from heat with they begin to smell toasted. Be careful not to burn your pumpkin seeds.3 tbsp pumpkin seeds
- Add the rest of the ingredients and then add the lemon juice and olive oil to dress your salad. Season to taste with salt and pepper. Toss your salad to evenly distribute all of the ingredients and to evenly coat with the dressing.1 green onion, finely chopped, ¼ cup chopped parsley, ¼ cup crumbled feta, 1 tbsp grated lemon zest, 1 tbsp chopped chives, 1 tbsp chopped basil, 2 tbsp olive oil, juice of 1 lemon, salt and pepper to taste
- Enjoy!
Notes
Instead of using a vegetable peeler to make zucchini and cucumber ribbons, you can use a spiralizer. Alternatively, you can use a sharp knife or mandolin to cut your vegetables into thin rounds.
To keep this salad vegan, you can omit the feta. For added texture, consider adding in some roasted chickpeas.
Making ribbons
When you are creating your ribbons, be sure to rotate your zucchini and cucumber so that your strips always have a bit of the peel on them. This keeps your ribbons pretty, and prevents them from tearing easily. You may also find that the absolute center of the zucchini and cucumber won't be used. Don't throw them away however! Use your zucchini scraps in our zucchini and cheddar muffins, and add the bits of cucumber leftover to an amazing Greek village salad. Toasting seeds
Be careful when you toast your pumpkin seeds. You want to get them fragrant, but they will quickly go from perfect to burnt. Make ahead
If you will be serving your salad several hours after you prepare it, do not add the sunflower seeds, or the lemon juice and olive oil dressing. Before serving, drain off any water which will have been released, and then add your seeds (this will keep them crispy) and your lemon juice and olive oil.
When you are creating your ribbons, be sure to rotate your zucchini and cucumber so that your strips always have a bit of the peel on them. This keeps your ribbons pretty, and prevents them from tearing easily. You may also find that the absolute center of the zucchini and cucumber won't be used. Don't throw them away however! Use your zucchini scraps in our zucchini and cheddar muffins, and add the bits of cucumber leftover to an amazing Greek village salad. Toasting seeds
Be careful when you toast your pumpkin seeds. You want to get them fragrant, but they will quickly go from perfect to burnt. Make ahead
If you will be serving your salad several hours after you prepare it, do not add the sunflower seeds, or the lemon juice and olive oil dressing. Before serving, drain off any water which will have been released, and then add your seeds (this will keep them crispy) and your lemon juice and olive oil.
Nutrition
Calories: 156kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 125mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 2mg