Zucchini Ribbons with Lemon & Mint

Zucchini Ribbons With Lemon & Mint Recipe

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Tonya Young


I was introduced to this fresh-tasting and unusual salad by my long-time friend and food lover, Jamie Dunham. I loved the combination of mint and lemon, with the texture of thinly sliced raw zucchini. So simple and a fun change of pace for a summer salad!


★★★★★ 1 vote

15 Min


  • 2 medium
  • 1 clove
    garlic, coarsely chopped
  • 1/2 c
    mint, fresh
  • 4 Tbsp
    lemon juice, fresh
  • 1/2 c
    olive oil, extra virgin
  • ·
    salt and pepper, to taste

How to Make Zucchini Ribbons with Lemon & Mint


  1. Cut off ends of the zucchini but leave the skin on. Slice the zucchini very thinly length-wise, or use a peeler. You should be able to see the green skin on the edges.
  2. Arrange the zucchini on a small platter. Process the garlic, mint, and lemon juice in a food processor until smooth. Add the olive oil in a stream to make an emulsified dressing. Season with salt and pepper to taste.
  3. Pour dressing over the zucchini and toss gently.

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About Zucchini Ribbons with Lemon & Mint

Course/Dish: Other Salads
Other Tag: Quick & Easy

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