Shaved Squash Ribbon Salad

Shaved ribbon salads are a Mediterranean summer favorite, letting tender squash drink up bright dressings without any cooking. Thin yellow squash and zucchini meet lemon, olive oil, mint, basil, pine nuts, and feta for a cool, fresh lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 215 cal
• 6g protein
• 12g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 3 Tbsp fresh lemon juice
• 3 Tbsp extra-virgin olive oil
• 1 tsp honey
• 1 small garlic clove
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup toasted pine nuts
• 1/2 cup crumbled feta cheese
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• pinch red pepper flakes

Instructions

1. 1Wash the summer squash and zucchini well, then trim the ends. Using a vegetable peeler or mandoline, shave long, thin ribbons from each squash, rotating as you go and stopping when you reach the seedy core; discard the cores.
2. 2Place the squash ribbons in a large mixing bowl and gently separate any clumps with your fingers so they can dress evenly.
3. 3In a small bowl, whisk together the lemon juice, olive oil, honey, grated garlic, salt, black pepper, and red pepper flakes until the dressing looks glossy and emulsified.
4. 4Pour the dressing over the squash ribbons and toss gently with tongs so every strand is lightly coated without breaking the ribbons.
5. 5Stack the mint and basil leaves, roll them tightly, and slice into thin ribbons; scatter the herb ribbons over the dressed squash.
6. 6Add the toasted pine nuts and crumbled feta, then toss once more just until the cheese and nuts are distributed.
7. 7Taste and adjust seasoning with an extra pinch of salt or squeeze of lemon if needed; the salad should taste bright, lightly sweet, and herb-forward.
8. 8Let the salad sit 5 minutes at room temperature so the squash softens slightly and absorbs the dressing, then divide among plates or pack into lunch containers.
9. 9Serve immediately while the ribbons still have snap, or chill up to 2 hours for a cooler midday meal; finish with an extra grind of pepper at the table.