In a few short weeks zucchini will be in abundance everywhere in my neck of the woods and probably yours as well, so I want ed you to be prepared to make this lovely Zucchini Ribbon Salad with Whipped Ricotta, so keep this recipe near by.
I’ve always loved the look of shaved ruffled ribbons of zucchini they look so elegant when placed on a platter, this salad is so pretty to serve to your family and friends, I guarantee everyone will be impressed.
It’s simple to prepare, you can make it on a whim and when all the different elements are put together the taste is truely incredible!
The contrast of colors between the green zucchini ribbons and the thinly sliced pink radishes makes it visually appealing and adds to the crunch factor. No need for any fancy gadgets to make this either, just a simple vegetable peeler will do the trick.
But what really takes this dish over the top is the whipped ricotta, ricotta when blended in a food processor takes on a luxurious texture, it’s creamy and dreamy and then if it couldn’t get any better it gets infused with lemon zest, fresh herbs and parmesan cheese, it’s a magical combination.
Feel free to add some ribbons of yellow squash as well for even more color contrast, I often do that.
The dressing is a simple lemon and olive oil dressing which compliments everything so well and it’s also topped off and finished with crunchy, toasted walnuts.
This salad screams summer, it’s fresh and light, bright and citrusy, filled with fresh herbs and crunch and it’s one of my absolute favorites on a hot summer day.
Start hording all the zucchini you can get so you can make this Zucchini Ribbon Salad with Whipped Ricotta.
Follow Proud Italian Cook on Instagram to see what I’m cooking up daily in my kitchen.
- 3 large zucchini or 2 plus 1 yellow squash, shaved into ribbons with a vegetable peeler
- 4 radishes shaved thin with a mandoline or finely cut with a knife
- 2 large lemons, 1 for zest and the other for juice to use in the dressing, save a couple slices for garnish
- 2 cups ricotta cheese, try to purchase a dryer version verses a wet one you might find in liquid at a deli, the dryer the better
- 3 heaping tablespoons of freshly grated parmesan cheese
- fresh basil and parsley, finely chopped
- toasted chopped walnuts
- good olive oil
- salt and pepper
- FOR THE LEMON AND OLIVE OIL DRESSING;
- 1 part lemon juice to 3 parts olive oil, add some salt and pepper and whisk together
- Place ricotta into a food processor bowl and process until it's light and creamy about thirty seconds or so, then fold in the parmesan cheese, lemon zest and roughly two tablespoons each of finely chopped parsley and basil. Salt and pepper to taste.
- Spread your ricotta mixture onto your favorite platter, drizzle with olive oil.
- Make sure your ribbons are shaved as well as the radishes and are ready to go, toss them into a bowl adding some more chopped herbs then gently spoon some of the lemon and olive oil dressing all over tossing ever so lightly, being careful not to over soak the zucchini mixture, a little dressing goes a long way.
- Arrange the zucchini nicely on top of the whipped ricotta, leaving an edge so the ricotta shows.
- Sprinkle the toasted walnuts all over and arrange a few slices of lemon for garnish around the platter.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
