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zucchini ribbon salad

Yields4 Servings

A simple and tasty salad of zucchini which I learned whilst doing a cooking course in Rome. Perfect served by itself or it would make a great light dinner with a grilled chicken breast.

 8 zucchinis, sliced
  bunch mint, leaves picked and torn
  cup pine nuts, toasted
 1 tbsp black currants
 80 g feta cheese, crumble
 ½ lemon, juice only
 extra virgin olive oil

Slice the zucchinis with a vegetable peeler or better, a mandolin. Put them into a bowl and season well. Pour over the lemon juice and dress with olive oil.


Add the currants, feta and mint and toss to combine.


Just before serving add the pine nuts.

Nutrition Facts

Serving Size 4

Servings 0