A colorful salad made with yellow zucchini ribbons, vinaigrette dressing and a hint of dill is just the dish to cool off with on a hot summer day. Serve the salad as a light meal with a loaf of crusty bread or alongside a savory meat main dish. To make the ribbons, you simply peel a yellow zucchini squash, then use the peeler to shave the tender squash into wide ribbons.
Yellow Zucchini
Yellow zucchini, also known as golden zucchini, is an actual zucchini squash variety. If your store doesn't carry yellow zucchini, however, you can use another type of yellow summer squash instead, such as yellow crookneck or yellow straightneck. You can also combine yellow squash and regular zucchini for a colorful salad. Regardless of the variety, summer squash provides potassium, calcium, folate, vitamin A and fiber. For the best flavor, use a small squash measuring about 5 to 6 inches in length.
Dill
Dill is most often used to flavor pickles, but the savory herb is also delicious in salads, soups, dips, fish dishes and even breads. Although dried dill is suitable for use in your salad, fresh dill is readily available at the same time that zucchini squash is ripe and provides a fresher, tangier flavor than its dried counterpart.
Dressing
A light vinaigrette dressing can be used to accentuate the flavors of your salad without adding excessive amounts of fat or calories. Start with a heart-healthy oil, such as olive or canola oil, then stir in a small amount of red wine, rice vinegar or lemon juice. Season the dressing with salt and pepper, then add extra seasonings, such as oregano or basil, for a complementary flavor. If you like, add a finely minced garlic clove.
Add-Ins
Although delicious on its own, a colorful yellow zucchini and dill salad can be enhanced with a few extras. A bit of fresh basil, a handful of fresh spinach or arugula lettuce, or a thinly sliced red onion gives both color and additional nutrition to the salad. If you want to add crunch, sprinkle toasted, sliced nuts, such as almonds, over the top of the salad. You can also sprinkle the salad with freshly grated Parmesan cheese.
References
- University of Illinois Extension; Summer Squash; 2011
- "Fine Cooking"; Zucchini and Yellow Squash Ribbons with Daikon, Oregano & Basil; Joanne Weir; 2011
- My Recipes; Yellow Squash Ribbons with Red Onion and Parmesan; 2011
- "Real Simple"; Zucchini-Ribbon Salad; 2011
- 84th and 3rd; Ribbon Salad with Port Vinaigrette; March 2011
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