Print Recipe

Ribbon Zucchini & Burrata Salad

Ingredients

  • 2-3 small zucchini
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon zest and lemon juice
  • 2 tsp honey
  • 1/2 tsp sea salt
  • A few cracks of pepper
  • 1 burrata ball (or bufala mozarella or ricotta)
  • 1/3 cup fresh basil, roughly torn
  • 1/3 cup fresh mint, roughly torn
  • 1/3 cup toasted and chopped hazelnuts

Instructions

  • Peel one side of the zucchini into thin ribbons using a vegetable peeler.  Then flip over and peel the other side until you have wide, thin "noodles". You can use the rest of the zucchini to make zucchini bread!
  • In a large bowl combine olive oil, lemon juice and zest, honey, salt and pepper.  Add the zucchini and toss.
  • Transfer zucchini to a platter, top with burrata pieces, basil, mint, and chopped hazelnuts. Top with additional salt and pepper, if desired.