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Zucchini Ribbon Salad with Almond Feta and Mint Pesto_001

Zucchini Ribbon Salad with Almond Feta and Mint Pesto

Dive into the freshness of this Zucchini Ribbon Salad, a blend of crisp zucchini, rich almond feta, and vibrant mint pesto, encapsulating the essence of Mediterranean flavors in every bite.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Vegetable peeler or mandoline slicer
  • Colander
  • Food processor
  • Serving platter

Ingredients
  

Zucchini Ribbons

  • 4 medium zucchini approx. 2 lbs / 900g, sliced into ribbons

Almond Feta

  • 1 cup blanched almonds soaked overnight
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 garlic clove
  • 1/4 tsp salt

Mint Pesto

  • 1 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup olive oil
  • 2 tbsp pine nuts
  • 1 garlic clove
  • Salt and pepper to taste

Garnish

  • 1/4 cup toasted almond flakes
  • Extra mint leaves for decoration

Instructions
 

  • Using a vegetable peeler or a mandoline slicer, carefully slice the zucchini lengthwise into thin ribbons.
  • Place the ribbons in a colander, sprinkle with a pinch of salt, and let sit to draw out excess moisture for about 10 minutes. Pat dry with a paper towel.
  • Drain and rinse the soaked almonds. Combine almonds, lemon juice, olive oil, garlic, and salt in a food processor.
  • Process until the mixture is smooth and creamy, scraping down the sides as necessary. Refrigerate until ready to use.
  • In a food processor, combine mint leaves, parsley, olive oil, pine nuts, and garlic.
  • Pulse until the mixture forms a coarse paste, adding more olive oil if necessary. Season with salt and pepper to taste.
  • Arrange the zucchini ribbons on a serving platter.
  • Dot the almond feta over the zucchini ribbons using a teaspoon.
  • Drizzle the mint pesto generously over the top.
  • Garnish with toasted almond flakes and extra mint leaves.

Notes

For a nut-free version, substitute almond feta with a tofu-based feta cheese.
Zucchini ribbons can also be grilled for a smoky flavor before being dressed with the pesto and feta.
The almond feta can be made in advance and kept refrigerated for up to a week, making it perfect for meal prep.
This salad is a refreshing start to a meal or can be enjoyed as a light lunch with crusty bread.
Keyword Almond Feta, Healthy Salad, Mediterranean salad, Mint Pesto, Zucchini Ribbon Salad