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Recipe

Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

Scott Phillips

Servings: eight.

Ingredients

  • 3 small zucchini (about 1 lb.)
  • 3 small yellow summer squash (about 1 lb.)
  • 1 large daikon radish (about 1/2 lb.)
  • 20 medium basil leaves, very thinly sliced
  • 2 tsp. chopped fresh oregano
  • 6 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Small basil leaves for garnish (optional)

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 2

Preparation

  • Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center. Put the zucchini ribbons in a large bowl. Slice the yellow squash using the same technique and add them to the zucchini. Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. Add the strips to the bowl with the squash, along with the basil and oregano.

    In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper. Serve immediately, garnished with the small basil leaves (if using).

This light salad is delicious with grilled chicken, onion, and red bell pepper kebabs.

Reviews

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Reviews

  • highheat | 09/17/2011

    Excellent way to use overly large zucchini. Very tasty even though did not have Daikon radish to use in salad. Found oil and lemon dressing to be well balanced for this salad.

  • User avater
    bohnappetitFC | 08/08/2009

    interestingly I prepared a similar salad before reading this version. In the vinagrette I used only 2 T. oil, 2 tsp. Dijon, 1/2 tsp. anchovy paste, 1 1/2 tsp honey and 1 1/2 sherry vinegar. Herbs were mint and basil along with Kalamata olives and sweet onion.Leftovers very tasty in a tomato sandwich!

  • Rosie2008 | 08/07/2008

    This is a great recipe. We enjoyed it for dinner last night and my guests enjoyed it so much they requested a copy. Will definitely make again.

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