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Grilled Zucchini Ribbon Salad

Prep Time: 15 mins

Cook Time: 10 mins

Servings: 4

This is salad kicked up a notch! We used a mandoline to create long planks of zucchini, grilled them for added flavor and appeal, and used our favorite mixture of greens as a base. A light, honey mustard vinaigrette ties everything together, without masking the flavor of the zucchini. Feel free to use your own variety of greens, play with different flavors of cheese, and toast up any kind of nut you prefer. It's a very versatile salad.


  • Assorted greens: we used spinach, arugula, and romaine
  • thinly sliced carrot
  • handful of halved cherry tomatoes
  • thinly sliced red onion
  • chopped cilantro
  • 2-3 zucchini
  • olive oil
  • salt/pepper
  • 1 tablespoon dijon mustard
  • 4 teaspoons olive oil
  • 4 teaspoons honey
  • 4 teaspoons vinegar, white or apple cider
  • crumbled goat cheese
  • toasted pecans, chopped


Trim ends off of each zucchini. Insert the straight/flat blade into your mandoline. With you hand flat atop the zucchini, slide down the mandoline lengthwise to create long planks. Adjust the thickness dial until your planks are approximately 1/4" thick.
Brush the front and back of each plank with a little olive oil, then set aside.
Heat a grill pan over med-high heat. Brush the pan lightly with additional oil to avoid sticking. Lay the planks across the grill and season with salt and pepper. Try to avoid moving the planks until they have nice grill marks on the bottom. Carefully flip the planks over and grill the second side. Each side will take 2-4 minutes. Remove to a plate and continue grilling the remaining planks.
While the planks grill, assemble the base salad. Chop your greens and toss them with the cherry tomatoes, carrots, and red onion. Arrange this mixture on a serving plate. Top with the crumbled goat cheese and chopped pecans.
Lay the grilled zucchini pieces down in ribbons, slightly folding as you lay them down.
Whisk together the mustard, 4 teaspoons olive oil, honey, and vinegar. Lightly dress the salad, serving remaining dressing on the side.
Finish by garnishing with freshly chopped cilantro.

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