Spiralized Zucchini Ribbons with Mint, Basil, and Almonds

Name: Spiralized Zucchini Ribbons with Mint, Basil, and Almonds
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 2 zucchini, ends trimmed, spiralized using flat ribbon blade; 1/3 cup mint leaves, torn; 1/3 cup basil leaves, torn; 1/4 toasted slivered almonds, lightly crushed; 1/4 cup lemon juice; 1 teaspoon honey, or to taste; salt and freshly ground black pepper to taste; 1/2 cup finely grated Parmesan cheese, or more to taste

Jennifer Mosinski

Spiralized Zucchini Ribbons with Mint, Basil, and Almonds

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This raw zucchini ribbons salad with mint and basil is topped with a simple honey and lemon vinaigrette and finished with freshly grated Parmesan cheese that gives it a bold flavor punch. The result is a light, refreshing, and versatile side dish.

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Servings: 2

Ready in: 15min PT15M

Ingredients

2 zucchini, ends trimmed, spiralized using flat ribbon blade
1/3 cup mint leaves, torn
1/3 cup basil leaves, torn
1/4 toasted slivered almonds, lightly crushed
1/4 cup lemon juice
1 teaspoon honey, or to taste
salt and freshly ground black pepper to taste
1/2 cup finely grated Parmesan cheese, or more to taste

Directions

Trim zucchini ribbons into bite size sections. Toss the zucchini, mint, basil, and almonds together in a bowl.
Whisk lemon juice and honey together in a small bowl. Slowly whisk in oil until dressing is creamy; season with salt and black pepper.
Pour dressing over zucchini mixture, add Parmesan cheese reserving some for garnishing, and toss to coat.
Divide salad into individual servings on a plate and garnish with cheese to serve.

Mealthy tip:

Walnuts or pine nuts would be great alternates to the almonds, just make sure to toast them first for the beat flavor.

Tagged:

Dinner Quick And Easy Ready In 30 Lunch American Picnic Almonds Sides Zucchini Mint Basil Noodles Vegetarian Ribbons No Meat

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Jeremy Hughes says:

Mint and basil work so well together in this dish. I cut a chiffonade of basil and tossed it in with the zucchini ribbons. I also used toasted pine nuts instead of almonds.

Monica Allen says:

I used toasted pine nuts and it worked perfectly. Just seemed like that was a better pick since I also used basil pesto made with pine nuts.

Jordan Clark says:

Perfect spring "pasta" and great crunch with the almonds. I've made this with ribbons and using the spaghetti blade. I also use just two tablespoons of lemon juice instead of 1/4 cup.

Jessica Scott says:

We grow fresh mint in your yard, and I love using it in this salad! The almond adds a nice crunch too. This is a really easy, simple salad.

Jen the Mighty says:

This salad changed my life. Literally. I'd never really sung the praises of raw zucchini, but now I most certainly do. The thin spiralized zucchini slices paired with the mint, basil, and almonds are perfectly complimented by the honey-lemon dressing. Once I started eating this salad I couldn't stop. Next time I might venture into the wild by trying the salad with some pistachios!