A simple yet stunning salad that's a tasty no-cook way to enjoy fresh zucchini. Make it monochromatic with all green zucchini or make it colorful with yellow and green zucchini with a honey mustard dressing updated in 2023.
Prep Time15 minutesmins
Course: Salad
Cuisine: American
Keyword: feta, no lettuce salad, salad, walnuts, zucchini
Servings: 4
Calories: 284kcal
Author: Getty Stewart
Ingredients
1small-medgreen zucchini
1small-medyellow zucchini
1 cupuncooked shelled green peas (optional)
1/4cupwalnuts or alternative (pepita, pine nuts, filberts, pecans, etc.)
2Tbspchopped dill
1/4cupcrumbled feta
Lemon Vinaigrette
1/4cupcanola oil
2Tbsplemon juice
1Tbsphoney
1/2tspdijon
1/2tspsalt
1/8tspblack pepper
2tspfresh dill
Instructions
Wash zucchini well and pat dry.
Using a regular vegetable peeler, peel off thin strips from stem end to blossom end. To avoid too many seeds in your ribbons, rotate the zucchini when you get near the center. It's okay if ribbons are shorter or only half the width of the zucchini. Continue to make ribbons until all the zucchini are used up.
Loosely roll up the zucchini ribbons and place them on a shallow wide bowl, they don't have to be perfect or lined up. If using yellow and green zucchini mix them up or create a fun pattern.
If using, scatter shelled peas among the zucchini curls.
Add walnuts, dill and feta.
Mix all dressing ingredients in a jar, seal jar, shake well and drizzle over salad.