Lemon Herb Zucchini Ribbon Salad
by Market Chef Maggie Perkins
1/2 cup extra virgin olive oil
Juice and zest of 4 lemons
1T lemon-flavored balsamic vinegar (optional)
2 cloves garlic, minced
1T peeled minced fresh ginger
1 T each fresh basil, oregano, and thyme, leaves stripped from stems, rough chopped
Salt & pepper to taste
6 cups zucchini ribbons (directions below)
1 sweet onion, halved and sliced thinly, vertically
1 cup thinly sliced sweet Italian peppers (optional)
1/2 -1 cup seasoned pecans, chopped, to garnish
1/2-1 cup microgreens to garnish (we used radish sprouts)
In a large salad bowl, combine all dressing ingredients. Set aside.
With a y-shaped vegetable peeler, peel thin ribbons of zucchini, peeling kept on, down the length of 4 sides, leaving the seeded core for vegetable stock or soup.
Prepare onion and sweet pepper, if using, and combine with zucchini ribbons. Add to salad bowl of dressing, and toss well to combine. Cover with plastic wrap and allow to set at least 20 minutes at room temperature. The longer the salad sits, the softer and more limp the vegetables become, but should only stay at room temperature for 30 minutes or less. Refrigerate if allowing to macerate longer.
Toss well before serving. Garnish with pecans and sprouts.
Note: The pecans in this salad take it from a light side salad to a more hearty, protein-packed main dish salad, and the sprouts add a unique punch of antioxidants to up the nutritional content even further.
Texas Hill Country Olive Company—Olive oil and balsamic vinegar Johnsons’s Backyard Garden— fresh herbs and vegetables Cajun-seasoned Pecans— Yegua Creek Farm
Radish microgreens— Good Vibes Urban Farm
Photos by Maggie Perkins