Recipes
Jul 11, 2011

Recipe: Zucchini ribbon salad

By: Claire Stubbs

Recipe: Zucchini ribbon salad Author: Style At Home

Recipes
Jul 11, 2011

Recipe: Zucchini ribbon salad

By: Claire Stubbs

recipe-zucchini-ribbon-salad-LRG.jpgIngredients

  • 1 green zucchini
  • 1 yellow zucchini
  • 4 zucchini blossoms, optional
  • ¼ cup red onion, thinly sliced
  • 1 cob young corn
  • Zest and juice from ½ lemon
  • 1 Thai chili, finely minced
  • 2 tbsp extra-virgin olive oil
  • ½ tsp Maldon sea salt
  • ¼ cup feta cheese, crumbled
  • ¼ cup pine nuts, toasted
  • 1 tbsp lemon thyme


Directions
1 Using a sharp vegetable peeler, shave long ribbon strips from both zucchinis, discarding the very centre core of each. Lay out the strips on a large plate.

2 Chop the blossoms into fine strips and sprinkle them and the onion slices over the zucchini ribbons.

3 Holding the corn cob upright, slice along the cob with a sharp knife to remove the niblets a few rows at a time. Sprinkle the fresh niblets over the salad.

4 Sprinkle the salad with the lemon zest and juice, chili, olive oil, sea salt, feta, pine nuts and lemon thyme. Toss gently and serve immediately.

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Recipes

Recipe: Zucchini ribbon salad