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  • Writer's pictureelham hazfi

Zucchini ribbons salad with pecan and basil

Seems we have a longer summer this year. Yellow zucchini is still in the market and I couldn’t resist making a fresh summery salad with it.


  • 1 green zucchini ribbons using vegetable peeler

  • 1 yellow zucchini ribbons using vegetable peeler

  • 1/4 cup pecans

  • 1 Tbsp olive oil

  • 1 garlic clove pressed

  • Juice of 1 lemon

  • 1 Tbsp basil chopped

  • Salt and pepper


  1. In a large bowl put zucchini ribbons and pecans.

  2. In a small bowl whisk lemon juice, olive oil, basil and salt and pepper.

  3. Add dressing to zucchini ribbons and toss gently.

  4. Garnish with some basil leaves.

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