Squashed Ribbon Salad with Goat Cheese

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Ingredients

Adjust Servings:
1/2 pounds of small Zucchini
1/2 pounds small Yellow squash
6 tablespoons White wine vinegar or champagne vinegar
1/2 cup Extra-virgin olive oil
3/4 teaspoon Salt
1/2 teaspoon freshly Ground black pepper or to taste
1/2 cup julienned fresh Mint
1/4 cup julienned fresh Basil
2 tablespoons minced fresh Chives
6 ounces fresh Goat cheese crumbled
1/4 cup Pine nuts lightly toasted

Squashed Ribbon Salad with Goat Cheese

Cuisine:

    A mouth- watering Squashed ribbon with goat cheese sprinkled on top

    • 15 minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

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    This is a simple salad, a great way to use zucchini and yellow squash that is always found in your garden or in your fridge.

    The unusual, thin-cut ribbons can easily absorb the simple vinaigrette. The goat cheese, on the other hand, adds an exciting saltiness and tang.

    The perfectly cut zucchini slices are oddly satisfying and hunger-inducing. This meal can be served at a dinner date or friends gathering.

    Featured image:
    Cafe Hollander: Roasted Beet & Butternut Squash Salad
    by KidItamae @ flickr

    Steps

    1
    Done

    Prepare a large pot of salted water to a boil and add the zucchini and yellow squash—Cook for 2 minutes.

    2
    Done

    Drain the boiled veggies and set let them cool.

    3
    Done

    When the squash is cool enough to handle, slice them very thin lengthwise by using a mandoline or a sharp knife, then transfer the squash ribbons to a mixing bowl.

    4
    Done

    In a small bowl, combine the vinegar, olive oil, salt, and pepper.

    5
    Done

    When the squash has completely cooled, you can now add the vinaigrette, mint, basil, and chives. Toss gently to combine.

    6
    Done

    Finally, crumble goat cheese over the top, sprinkle with the pine nuts, and serve immediately.

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