Beat the summer heat with this simple and refreshing zucchini ribbon salad. Made with beautiful zucchini ribbons, sweet cherry tomatoes straight from the farm, and a touch of briny flavour from sliced olives. The easy lemon-olive oil dressing ties everything together for a light and flavorful salad, perfect for summer.
Summer-Time Produce
Summer is not just about the warmth and the vibrant colours around us, but also about the fresh produce that nature generously offers. Cucumbers, melons, bottle gourds, zucchini, squash – all the summer produce has plenty of water to keep you cool and hydrated. Juice them, roast them, add to salad or make smoothies – summer produce is nature’s way of protecting us from the heat 🙂
There’s a special kind of magic in watching a zucchini plant grow from a tiny seed. My daughter and niece had sowed the zucchini seeds during a vacation, and I later transplanted the saplings into the soil. Weeks later there were bright yellow star-shaped flowers and then the appearance of the fruit – yellow and green zucchinis!
Summer Salads
Salads have become a staple part of our summer diet. They are light, nutritious, and incredibly versatile. Plus, they make for an excellent mid-meal snack or a delightful side dish. I love packing a light salad in our lunchboxes each day, and since we grow most of our produce, I’m always looking for recipes that showcase what’s fresh and local.
Zucchini Ribbon Salad
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
For the Salad
- 4 small to medium zucchini
- ¼ cup Olives sliced
- 1 cup cherry tomatoes
- 4-5 springs parsley leaves chopped
For the Dressing:
- Juice of 1 lemon
- ¼ cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Add the dressing ingredients to a glass bottle. Whisk to combine.
- Slice off the ends of each zucchini. Use a vegetable peeler to slice the zucchini into ribbons.
- Put the zucchini strips, olives, cherry tomatoes, and parsley in a big bowl. Mix them with the lemon-olive oil dressing.
- Divide into lunch boxes and keep refrigerated till ready to eat.
Notes
- Add any other vegetables that are seasonal to the salad to create variations.
- Optional toppings: grated cheese
- If making ahead of time (more than a couple of hours), keep the dressing separate and mix in 30 mins before serving.
This salad is not just about celebrating the flavours of the season, but also about embracing local and seasonal. By growing our food and using what’s in season, we’re creating delicious meals and also contributing to a more sustainable and mindful way of living.
Not everyone may be able to grow a lot of produce, but we all can and should try growing at least a few fruit/vegetable plants. Not only that would be the freshest and the tastiest produce, but growing helps one truly value the work of those who grow our food every day. And it works wonders for children and adults alike.
Tiny hands, Big rewards…
When children grow some of their food, it is not only fun, it also connects them to nature and their food while developing an appreciation for those who grow our food.
Happy growing. Happy Cooking!
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