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Zucchini ribbon salad topped with lemon ricotta served in a vibrant bowl.

Easiest Zucchini Ribbon Salad with Lemon Ricotta

A refreshing, no-cook zucchini salad tossed with creamy ricotta, lemon, and fresh herbs, perfect for summer meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium zucchinis Choose firm zucchinis for the best texture.
  • 1 cup whipped ricotta cheese
  • 2 tablespoons lemon juice Adjust according to taste preferences.
  • 1 teaspoon lemon zest Adjust according to taste preferences.
  • 2 tablespoons olive oil
  • 1/4 cup toasted pine nuts Can substitute with walnuts or almonds.
  • Fresh basil leaves Use fresh for vibrant flavor.
  • Fresh mint leaves Use fresh for vibrant flavor.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Use a vegetable peeler to create long ribbons from the zucchini.
  2. In a bowl, mix the whipped ricotta with lemon juice, lemon zest, olive oil, salt, and pepper until smooth.
  3. Toss the zucchini ribbons with the ricotta mixture and herbs.
  4. Finish with toasted pine nuts and serve immediately.

Notes

This salad is best served fresh. Store leftovers in an airtight container in the refrigerator but consume within a day for the best taste. To enhance flavor, garnish with extra herbs and pine nuts.