There’s something so easy breezy about a ribboned veggie salad – perhaps it’s the way the carefully peeled ribbons look on a platter or the ease of digesting the thinly sliced produce – either way, there’s nothing like sitting down to a beautiful meal that tastes just as good as it looks. Last week, you loved the carrot ribbon salad so I thought I’d use my favorite vegetable peeler (See below in SHOP the RECIPE. This one is amazing and so not like the old school peelers that never worked for me) again to share a tasty salad that doubles for lunch and dinner.
This salad can be served chilled or at room temperature as it’s equally as delicious either way. It’s the perfect end-of-summer dish that reminds us to savor the simple flavors of vegetables and the subtle yet sweet touch of fennel seeds.
SHOP the RECIPE
- 3 large zucchini peeled and ends trimmed
- 1 medium shallot diced
- 1 small jalapeño thinly sliced
- 1 handful fresh parsley finely chopped
- 3 Tbsp. pumpkin seeds
- 1 large lime juiced
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. ground cumin
- 1/4 tsp. fennel seeds
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- pinch cayenne pepper
Lay the strips of zucchini on a flat surface such as a cutting board. Use your hands to roll each strip one at a time (lengthwise) to make a cylinder or oval shape. On a serving plate, arrange the zucchini in the prepared small rolled up shapes. Add the shallot, jalapeño, parsley and pumpkin seeds.
In a small bowl, combine the remaining ingredients and mix well to combine. Drizzle over the zucchini salad and serve. Season to taste with more sea salt and pepper, if desired.
Store leftovers for up to 3 days in the refrigerator.
This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.