• Zucchini Ribbon Salad


Zucchini Ribbon Salad

By MCFM Nutrition Interns

Makes 8 servings.


  • 2 pounds fresh zucchini
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground black pepper
  • 1 small red onion, thinly sliced


Cut ends off zucchini. Use a vegetable peeler or mandolin to slice zucchini into wide ribbons (work from top to bottom). Discard the seedy core. put zucchini ribbons into a strainer and set the strain in a large bowl or in the sink. Sprinkle zucchini with salt, toss, and then let drain for 30 minutes.

In a small bowl, whisk together the olive oil, lemon juice, and pepper. In another large bowl, combine drained zucchini, onion, and dressing. Toss together. Serve immediately or cover and store in the refrigerator.

Nutrition Facts: Serving Size 3/4 cup (130g), Calories 50 (Calories from fat 35), Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 3g, Protein 1g, Vitamin A 4%, Vitamin C 35%, Calcium 2%, Iron 2%

Nutrition Facts provided by Allina Health.

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