Go Back
Zucchini Ribbon Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

It’s August and time to use all that zucchini. This beautiful Zucchini Ribbon Salad is so beautiful you’ll want to serve it for guests. But don’t wait for guests! Get the kids involved. They will love making the ribbons and your family will have a beautiful, healthful and delicious salad. 

Course: Main Course, Salad
Servings: 2 people
Author: Linda, The Industrious Homemaker
Ingredients
Ingredients
  • 2 zucchini, or a mix of yellow squash and zucchini)
  • salt and pepper, to taste
  • 2 Tbps fresh shelled peas or thawed frozen peas
  • 1/8 red bell pepper, cut in 1/4" strips about 2" long
  • 1 tbsp Avocado oil
The Garnishes
  • 2 TB feta cheese, omit for vegan salad
  • 1/4 C Pecans
  • 1/2 lemon juiced
Instructions
INSTRUCTIONS
  1. Quick thaw the peas by running cold water over them in a colander. Set Aside. 

  2. Using the Veggetti tabletop spiralizer, and using the ribbon blade, make ribbons from the squash. 

  3. Over medium heat, saute the zucchini, salt and papper in the oil about 5 minutes just to soften. Add the peas. Continue to saute for about 2 minutes. Add the red bell pepper, if using. Saute another 3 minutes. 

  4. Remove sauteed vegetables to serving platter/bowl. 

Add the Garnishes
  1. Sprinkle the nuts over the salad.

  2. Squeeze the juice from the lemon over the salad.
  3. Crumble the feta and sprinkle over the salad