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Zucchini Ribbon Salad

IC-Friendly Recipe adapted from:


2 pounds small zucchini, trimmed

1 tsp salt

4 cups salad greens trimmed and torn into small pieces

1/2 cup toasted peanuts

8 oz fresh mozzarella pearls, halved

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh basil leaves, torn into small pieces


1. Cut the zucchini lengthwise into 1/8-inch-thick slices with a potato peeler and place in a colander set over a bowl. Sprinkle the zucchini with salt and then toss. Let them sit for 5 minutes, and then rinse under cold water.

2. While the zucchini sits, toast the peanuts. Place nuts in a single layer in a skillet. With the skillet over medium-high heat, stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove from the heat.

3. Using a kitchen towel, spread the zucchini strips into one layer, then gently roll up towel to absorb the water.

4. Add mozzarella to the zucchini, frisée, and herbs; gently toss.

5. Top with toasted peanuts and serve with dressing of choice.

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