Raw Zucchini Salad with Pistachios & Mint
This raw zucchini salad with ricotta salata, fresh mint, scallions, and pistachios is a total celebration of summer! Dressed with my homemade shallot vinaigrette, this easy no-cook salad is not just beautiful, but tastes great, and can be on the table in just 15 minutes.
Servings: 4 servings
Calories: 88kcal
Equipment
Ingredients
- Shallot vinaigrette
- 2 medium zucchini, ends trimmed, sliced with a mandoline to be about 1/4-inch thick
- 2 ounces ricotta salata, grated or crumbled
- 2 Tbsp fresh mint, roughly chopped, plus more for serving
- 1 large scallion, thinly sliced
- ¼ cup pistachios, shelled, roughly chopped, plus more for serving
- Flaky sea salt, for serving
Instructions
- Make the dressing. If you haven't already, make our shallot vinaigrette.
- Combine ingredients for salad. Place the zucchini ribbons in a large mixing bowl. Add 2 ounces ricotta salata, 2 Tbsp chopped fresh mint, thinly sliced scallion and ¼ cup chopped pistachios.
- Toss the salad. Pour the salad dressing on top of the salad ingredients, then gently toss, being careful not to break the zucchini, if possible.
- Assemble, then serve. For a fun presentation, wear gloves and use your hands to roll up each slice of zucchini. If they won’t hold into a rolled shape, you can simply arrange them semi-twisted on the plate. Pour the remaining dressed salad ingredients on top. Sprinkle with a pinch of flaky sea salt and additional chopped pistachios, then serve immediately.
Notes
- Nutrition facts do not include my shallot and Dijon mustard vinaigrette.
Nutrition
Calories: 88kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 1mg
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