Using zucchini ribbons as the base, this pasta-like salad is light and refreshing, yet bursting with flavor! It’s a great alternative to traditional leafy green salads, and because the ingredients are sturdier, this dish can be made ahead of time and stored in the fridge for a quick weekday lunch, or side dish–> the flavor gets better as it marinates! — Mediterranean Zucchini Salad serves 1-2 Ingredients: 2 large zucchini juice of 1 lemon 2 Tablespoons red onion, chopped 1 clove garlic, minced 1/4 cup fresh dill, chopped 1 cup cherry tomatoes, halved 1 cup red bell pepper, chopped 3 oz. goat feta crumbles salt, to taste Directions: To prepare the zucchini ribbons, you’ll need a spiralizer or vegetable peeler. The spiral slicer makes quick work of the job! I like to set the noodles on a towel to absorb some of the moisture, while I chop up the other vegetables, but it’s not necessary. Combine the onion, garlic, lemon juice and fresh dill in a bowl, then add the rest of the ingredients and toss! Season with salt, to taste.
For best flavor, allow the flavors to meld together for at least 15 minutes. Some extra moisture will be released as the veggies marinate, so I like to transfer the salad to a new bowl before serving.
Garnish with additional goat feta, and enjoy! (For a properly combined meal, you could also top this salad with a piece of baked fish or chicken.) — Hope you all enjoy it this summer! Reader Feedback: What’s your favorite light summer dish?
