Zucchini Ribbon Salad

I do a weekly "fridge foraging" series on my Instagram where I cook from whatever I have leftover/can find in my fridge. I made this salad last week and cant' stop eating it! It is fresh, seasonal and has the perfect combinations of crunchy and creamy textures. 

This isn't a strict recipe but rather a guideline. Feel free to swap out the feta for Parmesan cheese and use any type of nut, I just love hazelnuts. Also since grilling season is upon us and summer is just about here, this is the perfect easy salad to go with your next BBQ. 

Zucchini Ribbon Salad with Feta and Hazelnuts 

  • 3 medium sized zucchini, thinly sliced into ribbons
  • 2 ears of corns, kernels removed
  • 1/4 cup feta cheese
  • 2 Tbs. unsalted toasted hazelnuts, chopped (or other type of toasted and unsalted nut) 
  • Drizzle of olive oil
  • Juice of 1/2 lemon 
  • handful of mint 
  • salt and pepper

In a medium sized serving bowl, combine the zucchini, corn, feta cheese and hazelnuts. Drizzle olive oil over the zucchini mixture.  Squeeze the lemon, top with mint and salt and pepper. 

Serves 4  

What's in Season, Salad, 4th of July, EasterAmanda Fredericksonzucchini, summer vegetablesComment