Photo of Zucchini ribbon salad by WW

Zucchini ribbon salad

Total Time
12 min
12 min
0 min
With zero cooking time and under 15 minute prep, this light zucchini salad is the perfect light side dish and is a great alternative to lettuce. While the taste is refreshing and flavorful, thanks to the basil and lemon juice, it's the ribbon-like shape of the zucchini that makes this really fun to eat. Helpful hint to maximize the taste and texture: Don't make it too far in advance of your meal. Once prepared, this dish should be served promptly, as cut zucchini will release water upon standing and lose some of its crispiness.


Uncooked zucchini

1 medium

Uncooked yellow summer squash

4 oz

Fresh lemon juice

1 tsp

Table salt

tsp, plus 1/4 tsp of salt


2 medium, ripe, coarsley chopped


8 leaf/leaves, torn

Olive oil

2 tsp, extra-virgin


8 gm, salt-cured, black

Pine nuts

¼ oz, about 2 1/2 tsp, toasted


  1. Trim ends of zucchini and squash. With cheese planer, cut both vegetables lengthwise into thin, long strips. With a knife, cut strips lengthwise into thinner, fettuccine-like strips. In bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.
  2. In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.
  3. Drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. Garnish with remaining fresh basil leaves and serve.