Ingredients
- For the Dressing:
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- For the Salad:
- 3 medium zucchinis
- ⅓ cup toasted pine nuts
- ¼ cup chopped fresh basil
- ⅓ cup crumbled feta cheese
Instructions
- Make the dressing: In a small bowl, whisk together the shallot, garlic, olive oil, Dijon mustard, lemon juice, fresh dill, and honey. Taste and season with salt and pepper to your liking.
- Slice the zucchini: Using a mandolin, slice the zucchinis into very thin strips lengthwise. If you don’t have a mandolin, a sharp knife works fine.
- Assemble the salad: In a large salad bowl, combine the zucchini, toasted pine nuts, chopped basil, and crumbled feta.
- Dress the salad: Pour the dressing over the salad and toss gently to coat the zucchini ribbons evenly.
- Serve: Serve the salad chilled or at room temperature.
Notes
- If you prefer a vegan version, you can omit the feta or use a plant-based alternative.
- For added flavor, you can marinate the zucchini ribbons in the dressing for 15 minutes before serving.
- This salad pairs wonderfully with grilled meats or as a light, refreshing side dish on its own.
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
