Lemon-Garlic Zucchini Salad with Walnuts & Ricotta Cheese

Updated at: Thu, 17 Aug 2023 03:43:24 GMT

Step 1

Wash and dry the fresh produce.

Step 2

Trim the zucchini ends. Using a spiralizer, julienne peeler (or regular peeler) peel into noodle-like sticks; transfer to colander and sprinkle with salt. Set the colander in a bowl to catch the excess moisture.

Step 3

Grate all the zest from the lemons, then juice the lemons; transfer both to a medium bowl.

Step 4

Peel and mince or press the garlic; transfer to the bowl, whisking together with oil, lemon juice, and pepper.

Step 5

Place a skillet over medium heat. Coarsely chop walnuts. Toast walnuts until fragrant (2-4 minutes) stirring regularly.

Step 6

Pick the basil leaves off the stems and slice into ribbons.

Step 7

Shake the zucchini noodles in the colander over the sink to remove excess water. Transfer the noodles to the centre of a clean towel, roll up the towel and wring it over the sink to remove as much moisture as possible (you should squeeze out at least ½ a cup). Process in batches if necessary.

Step 8

Add zucchini to the bowl with the dressing and toss until coated with dressing.

Step 9

To serve, arrange zucchini noodles on a plate and top with walnuts and teaspoon sized scoops of ricotta cheese. Sprinkle with basil ribbons and enjoy!

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