Ingredients
Units
Scale
- 2 medium zucchini, stem ends trimmed
- 2 medium yellow squash, stem ends trimmed
- 2-3 tablespoons homemade lemon vinaigrette
- 1/2 cup homemade ricotta
- 1 tablespoon basil oil
- 1/4 cup basil, julienned
- 1/8 teaspoon freshly ground pepper
Instructions
- Shave using a vegetable peeler or mandoline, the zucchini and yellow squash lengthwise into long, thin ribbons.
- Arrange the squash ribbons on a large serving platter or shallow serving bowl, gently tossing and layering them to create height and texture.
- Drizzle the squash with my homemade lemon vinaigrette and toss gently to coat. The bright citrus dressing lightly seasons the squash while complementing its fresh, delicate flavor.
- Dollop the homemade ricotta over the dressed squash ribbons, allowing pockets of creamy ricotta throughout the salad rather than spreading it evenly.
- Finish with a generous drizzle of basil oil over the ricotta and squash.
- Sprinkle with torn fresh basil leaves and season with freshly ground black pepper.
- Garnish if desired, with toasted pine nuts or chopped pistachios for crunch and a little fresh lemon zest for an extra pop of brightness.
- Serve immediately for the freshest flavor and texture. This salad is best enjoyed shortly after assembling, while the squash ribbons remain crisp and the ricotta stays light and creamy.
- Prep Time: 15
- Category: Salads