Zucchini Ribbon Salad with Walnuts and Blueberries
A refreshing and light salad with thin ribbons of zucchini, walnuts, blueberries, goat cheese and more. Easy to make, a perfect summer salad or side dish.
Ingredients
- 3 medium zucchini
- ½ red onion, halved and then thinly sliced
- 1 ½ cup fresh blueberries
- ⅔ c walnuts, lightly toasted and chopped
- 1 ½ Tablespoon olive oil
- Zest and juice of one lemon, 1 teaspoon zest, 2-3 teaspoon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅔ c goat cheese, crumbled
Instructions
- Wash and cut the ends off the zucchini. Thinly slice into ribbons using either a vegetable peeler or a spiralizer in the thicker ribbon slicer. If using a spiralizer tear each length of ribboned zucchini into 5 inch long pieces. Place into a bowl.
- Add the rest of the ingredients up to the black pepper and lightly toss to combine. Taste and add more seasonings or lemon juice if desired. Add the goat cheese and toss again to just combine.
- Can be served immediately or chilled up to an hour before serving.