Mondays are just hard. They don’t have to be. It’s 100% a mindset I know & yet even with a positive outlook (& meditation exercises) they still seem to be a struggle from time to time. So let’s make it easy with a no-cook salad recipe with this Zucchini Ribbon Salad. It’s light, refreshing & did you catch that no-cook part, it deserves to be highlighted again.
Now I did have another agenda when making this recipe. One goal I had this year was to try to a recipe with an item that I either have little to no experience with or maybe just have never liked. Enter tarragon. Now I absolutely loathe black licorice. I mean, a strong, strong hatred! So when I learned that tarragon had a licorice taste I wrote it off years ago. But in the interest of growth & second chances I wanted to give it a try. It just so happens to work really well with these other fresh herbs & the lemon. So glad I gave it a second chance. Such a clean, spring time salad that hits the spot. What about you? Are you team tarragon?
Zucchini Ribbon Salad
Ingredients
- 2-3 medium zucchini see notes
- 1/8 cup assorted fresh herbs (tarragon, mint, basil, parsley)
- 1/4 cup vegan feta
Lemon Tarragon Vinaigrette
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tbsp shallot, minced
- 1 tsp fresh tarragon, finely chopped sub with other fresh herbs mentioned
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 1 tsp vegan honey or agave
- salt & pepper to taste
Instructions
- Prepare the vinaigrette. Mince the garlic & shallot. Finely chop the tarragon. Add all the vinaigrette ingredients to a container & whisk well. Set aside.
- Slice both ends off the zucchini. Using a mandolin (or grater) on the thinnest setting create the zucchini ribbons.
- Assemble the salad by twisting the zucchini ribbons on the plate. Sprinkle with the fresh herbs & crumbles of vegan feta. Drizzle with vinaigrette or serve on the side.