Zucchini & Squash Ribbon Salad 19Apr12
Since I’ve been on a raw food health kick lately, I’ve been experimenting a lot with different vegetables: cabbage, kale, carrots, beets, chickpeas, sprouts, and zucchini. I mean practically anything can be a “salad” if you want it to. I’m more excited about playing with their textures. I love the firmness of the raw zucchini, it’s almost like al dente pasta. I’ve done zucchini pasta before, by shredding the zucchini to be like spaghetti and then mixing in some tomato sauce but ribbons are different! Ribbons are like… pappardelle!
Okay, who am I kidding? Zucchini will never replace my love for pasta, but when you want something light, super refreshing with a little more bite than a piece of lettuce… this is the salad for you. Oh did I mention, it’s also delicious? I think the best part about this salad is that it took me about 15 minutes to make. It doesn’t even involve the stove! This recipe will come in really handy this summer. Hope you like it!
2 summer squash
1 tablespoon capers, rinsed and pat dried from a jar
2 teaspoons dijon mustard
3 sprigs of fresh thyme
3 sprigs of fresh parsley
3 sprigs of fresh cilantro
3 sprigs of fresh dill
1 teaspoon red wine vinegar
juice of 1 lemon
1 teaspoon of honey or agave nectar
2 tablespoons of extra virgin olive oil
pinch of sea salt
fresh ground pepper to taste
Step 1: Ribbons!
Cut your zucchini and squash into super thin slices using a mandolin slicer or a vegetable peeler. I prefer vegetable peeler because I can control my slices a little easier without risking a finger. An adjustable mandolin would be great for this too. Put the slices in a colander, sprinkle with a pinch of salt and set aside for about 5 minutes to let the water to drain. Rinse the salt off and pat the slices dry with a paper towel.
Step 2: Dressing!
Finely chop 1 shallot until it is super minced and place into a small mixing bowl. Then pluck all the leaves off your herbs, the thyme, parsley, cilantro and dill. Finely chop the leaves up so they’re all minced. Whisk the minced shallot and herbs with dijon, honey/agave, lemon juice, red wine vinegar and a pinch of salt and fresh ground pepper. Slowly add in the extra virgin olive oil as you continue to whisk. Voilà, you have dressing!
Step 3: Toss!
In a mixing bowl, pour the dressing over the zucchini and squash ribbons. Depending on the size of your zucchini and squash, you may want to only pour in half the dressing and add more if needed. Throw in the capers. Mix with your hands to make sure the ribbons get dressed. Transfer to a clean plate and serve!