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–+ servings

Zucchini salad with ricotta, lemon & pistachios

A fresh zucchini salad with creamy ricotta, roasted pistachios and a lemony dressing - summery, light and full of flavor. The basil oil adds depth and Mediterranean character. Ideal as a starter or side dish with fish. Prepared in just a few minutes and a real eye-catcher on any summer table.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Supplement
Cuisine Italian, Mediterranean
Servings 2 People
Calories 320 kcal

Cooking utensils

  • 1 Sharp knife or mandolin
  • 1 Citrus juicer
  • 1 Small pan (for roasting the pistachios)
  • 1 Bowl
  • 1 Serving plate

Ingredients
  

For the salad:

  • 2 medium zucchini
  • 100 g Ricotta
  • 1 Organic lemon Zest and some juice
  • 2 Tbsp roasted pistachios chopped
  • Salt black pepper

For the dressing:

  • 2 Tbsp olive oil
  • 1 teaspoon lemon juice
  • 1 tsp honey optional
  • Some basil oil homemade or bought

Preparation
 

Prepare the zucchinis:

  • Wash the zucchinis and cut into long, thin strips using a peeler or mandolin.

Serve the salad:

  • Lightly salt the zucchini strips and leave to stand briefly.
  • Then arrange loosely on plates.
  • Spread the ricotta in blobs on top.
  • Sprinkle with lemon zest and drizzle with a little lemon juice and olive oil.
  • Sprinkle with chopped pistachios.
  • Finally, refine with basil oil and sprinkle with freshly ground pepper.

Recommended side dishes

  • Toasted ciabatta or grissini
  • Grilled fish (e.g. sea bream or sea bass)
  • Tomato carpaccio with red onions

Nutritional values per portion

Calories: 320kcalCarbohydrates: 14gProtein: 10gFat: 24g
Keyword Lemon, Pistachios, Ricotta, Salad, Summer recipe, Vegetarian, Zucchini
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