Food & Entertaining - Garden to Table

Zucchini ribbon salad with lemon thyme dressing

Head to the garden or the farmer's market to pick the ingredients for this summer-fresh salad

Serves 4


  • 1 green zucchini
  • 1 yellow zucchini
  • 4 zucchini blossoms, optional
  • ¼ cup red onion, thinly sliced
  • 1 cob young corn, cooked
  • ½ lemon, zested and juiced
  • 1 Thai chili, finely minced
  • 2 tbsp extra-virgin olive oil
  • ½ tsp Maldon sea salt
  • ¼ cup feta cheese, crumbled
  • ¼ cup pine nuts, toasted
  • 1 tbsp lemon thyme

Using a sharp vegetable peeler, shave strips from both zucchinis, discarding the very centre core of each. Lay out the strips on a large plate. Chop the blossoms, if using, into fine strips and sprinkle over the zucchini ribbons along with the red onion slices. Holding the corn cob upright, slice along the cob with a sharp knife to remove the niblets a few rows at a time. Sprinkle fresh niblets over salad. Pour the lemon juice over the salad and sprinkle with the zest, chili, olive oil, salt, feta, pine nuts and lemon thyme. Toss gently and serve.


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