This zucchini ribbon salad with Manchego cheese and sage is simple to make but tastes anything but! It makes for a delicious complement to any summer meal and helps you use up any excess zucchini you might have popping from your garden. It doesn’t have to be zucchini either, it’ll work with any combination of small, slender summer squash.
Zucchini Ribbon Salad with Manchego and Sage Recipe
Ingredients:
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
- 1lb small, slender zucchini, ends trimmed
- 2 tablespoons sliced almonds, toasted
- 8 fresh sage leaves, sliced into very thin strips
- ½ cup (about 2 oz) Manchego cheese, shaved with a peeler (*Also works with Parmesan pecorino, Romano, or an extra-sharp white cheddar.)
Directions:
In a large serving bowl, whisk together the lemon juice, olive oil, just a pinch of salt, and a few cracks of black pepper. Set aside.
Using a vegetable peeler or mandolin slicer, make long, thin ribbons of the summer squash. Add the squash ribbons to the bowl with the vinaigrette, and gently toss. Taste, and adjust seasonings, if needed.
Garnish with the Manchego shavings, sliced almonds and sage leaves and serve immediately. (*Note: Only make as much as you’re going to eat as the zucchini releases its water making the whole salad watery if you don’t eat it right away.)
Did you give this keto zucchini ribbon salad with Manchego and Sage a try? If so, let me know what you think in the comments. Or if you share any pics on Instagram, tag me so I can see your creations.
