We got to counting the other day and realized that TGBK now features almost 150 recipes on our site! Not to boast (well maybe a little), but we've got tons of great recipe options of all different varieties and skill levels. Some of our recipe preparations are complex and call for lesser known ingredients though we love the simplicity of one step, few ingredient recipes too. Sometimes the simplest recipes are the best because they allow the featured ingredient to really shine - this week, zucchini. Their abundance in home gardens or at farmers markets this time of year can lead to the inevitable question, what to do with all this zucchini? This recipe was born of just that question and with simplicity in mind. Similar but a unique alternative to the popular zucchini noodles.
Zucchini Ribbon Salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2-4 servings
4 medium zucchini
Juice of 1/4 of a lemon, ~2 tsp
1 tsp green curry powder (red curry powder will also work)
Sprinkle of salt and pepper
Use a vegetable peeler or mandolin set on 1/8" setting to peel or slice zucchini into ribbons. Combine zucchini ribbons in a bowl with lemon juice, curry powder, and salt and pepper. Enjoy immediately at room temperature or this salad can be saved in the fridge for up to one day.
Zucchini prepared this way is just so good! The texture is soft but with a fresh crunch, the flavor light and bright, and the presentation is well, gorgeous. The seasoning can be adjusted to whatever you have or like as zucchini is mild and takes to flavor well. Swap out the curry powder for basil and oregano and you've got an Italian take on this zucchini salad. Zucchini is the perfect late summer food "canvas" for your flavor creations and the possibilities are endless.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.