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Raw Zucchini Ribbons Salad with corn and tomatoes in a bowl ready for serving.
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Zucchini Ribbon Salad with Corn and Tomatoes

This refreshing Zucchini Ribbon Salad combines zucchini ribbons with plump tomatoes and sweet corn, complemented by crunchy toasted pepitas. Topped with a creamy Avocado Lime Dressing, this vibrant dish offers a tasty harmony of fresh flavors and textures. Perfect for any occasion, it's a nutritious and beautiful addition to your table to impress your taste buds and guests. This recipe is vegetarian, vegan, and gluten-free.
Course Dinner, Side Dish
Cuisine American
Diet Vegan, Vegetarian
Keyword Zucchini Ribbon Salad
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 4 Servings
Calories 178kcal
Author Traci York

Ingredients

For the Roasted Pepitas:

For the Dressing:

  • 1/2 Avocado flesh scooped out
  • 1/2 tablespoon Pickled Jalapeño chopped, about 3-4 pepper rings
  • 2 tablespoon Green Onion white parts, chopped
  • 1 Small Fist Full of Cilantro
  • 1 tablespoon Fresh Lime Juice
  • 1 Clove Small of Garlic sliced thin
  • 1/4 + 1/8 teaspoon Fine Sea Salt
  • 6-8 tablespoons Water adjust as needed

For the Salad:

  • 1 pound (510 grams) Zucchini about two medium
  • 2 cups (240 grams) Sweet Corn Kernals from about two ears of fresh corn
  • 1 1/2 cups (215 grams) Cherry Tomatoes sliced in half
  • 1/2 cup (15 grams) Green Onion green parts, about 2 onions
  • Garnish with chopped cilantro

Instructions

For the Pepitas:

  • Preheat oven to 350F (177C). Toss pepitas with oil, then sprinkle with ground chipotle and salt. Toss well. Toast for 7-9 minutes stirring 1/2 way through. Set aside to cool.

For the Dressing:

  • In the bowl of a food processor, add the avocado, jalapeño, green onion, cilantro, lime juice, garlic, salt and water (adjust to thickness prefrence). Puree the ingredients until smooth, stopping a few times to scrape down the bowl and taste for seasoning adjustment. Set aside.

For the Salad:

  • To ribbon the zucchini, cut both ends off the zucchini. Use a veggie peeler to slice off a long thin ribbon, lengthwise, from one tip of the zucchini to the other. You can use the first ribbon, which will be the skin of the zucchini, in the salad on save it for a smoothie. 
    Continue slicing ribbons on the first side just until you get to the seeds. Once you hit the seeds, rotate the zucchini a quarter turn and start ribboning on the next side. Continue on each side until all you have left is a seedy core. This core can be used in smoothies or other recipes that call for zucchini. 
    *If preferred, cut the zucchini in half before you start ribboning so the ribbons are shorter.
  • Build the Salad: twist and curl about half the ribbons into a serving plantter. Scatter half the cherries and corn on top. Repeat the process with another layer of ribbons, tomatoes and corn.
    Sprinkle the pepitas on top.
  • Just before serving, pour dressing over the salad and gently toss. Add chopped cilantro leaves for garnish. Serve right away.
  • Store in the fridge in a lidded container for up to two days.

Notes

If using a veggie peeler or mandoline: because you do not include the seeds/interior of the zucchini, which can release water when salted, this salad will hold up in the fridge for about three days, although it's best served on day one or two. 
If using a spiralizer: this salad tastes best made and served on the same day. Zucchini releases its water when salted so after it sets for a while, it begins to get soggy. If making the salad a few hours before service, hold the pepitas and dressing just until ready to serve.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 142mg | Potassium: 798mg | Fiber: 6g | Sugar: 8g | Vitamin A: 988IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 2mg