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Zucchini Ribbon Salad with Olive Oil & Basil

Delicate ribbons of fresh zucchini are tossed in extra-virgin olive oil and fragrant basil, creating a dish that’s as simple as it is sophisticated.Each bite is light, crisp, and herbaceous, capturing the essence of summer in its purest form.Finished with a touch of sea salt and lemon, this salad offers fresh, garden-inspired flavor that feels clean, vibrant, and effortlessly elegant.

Ingredients

  • 2 medium zucchini, shaved into ribbons
  • 2 tbsp extra virgin olive oil
  • Fresh basil leaves, torn or whole
  • 1 tbsp fresh lemon juice
  • Pinch of sea salt
  • Shaved parmesan or crumbled goat cheese optional

Instructions

  • Wash and trim the zucchini. Use a vegetable peeler or mandoline to shave into thin ribbons.
  • In a large bowl, gently toss zucchini ribbons with olive oil, lemon juice, and sea salt.
  • Add fresh basil leaves and toss again lightly.
  • Top with shaved parmesan or goat cheese, if using.
  • Serve chilled or at room temperature.
  • Notes
  • Excellent as a side dish for light, balanced meals.
  • Rich in healthy fats and antioxidants that support hormone balance.
  • Works beautifully as a hydrating summer salad.