Zucchini salad with mint and ricotta
This zucchini salad with mint and ricotta combines crisp zucchini ribbons with garlic-infused olive oil, fresh thyme, and spearmint for a refreshing dish. A creamy dollop of ricotta adds texture, making it a light yet satisfying option for any meal.
Cook time 10 min
Prep time 10 min
Ingredients:
4 large zucchini1/3 cup olive oil
1 tbsp fresh thyme
1/2 cup ricotta cheese
1/3 cup spearmint
1 tsp ground cumin
2 garlic cloves
2 tbsp lemon juice
Zucchini salad with mint and ricotta is a refreshing and nutritious dish perfect for any season. The combination of fresh thyme, spearmint, and lemon juice brings a burst of flavor, while the ricotta cheese adds a creamy texture. This salad is light yet satisfying, making it an excellent side dish or a main course for a lighter meal.
Instructions:
- Peel and mince the garlic cloves finely.
- In a small skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Remove from heat and let it cool slightly.
- Pour the garlic-infused olive oil over the zucchini ribbons.
- Add the fresh thyme, ground cumin, and lemon juice to the bowl.
- Toss everything gently to ensure the zucchini ribbons are well-coated with the dressing and spices.
- Tear the spearmint leaves roughly with your hands and add them to the zucchini mixture. Gently toss to combine.
- Allow the salad to sit for about 10-15 minutes at room temperature. This will let the flavors meld together and the zucchini to slightly soften.
- Transfer the zucchini salad to a serving platter or bowl.
- Dollop the ricotta cheese over the top of the salad in spoonfuls.
- Garnish with a few whole mint leaves for a fresh touch, if desired.
- Serve this zucchini salad as a refreshing side dish or a light main course.
This Zucchini salad with mint and ricotta is not only easy to prepare but also packed with flavors and nutrients. The fresh herbs and lemon juice elevate the taste, complemented beautifully by the creamy ricotta cheese. Enjoy this nutritious dish as a refreshing side or a light main course.
Zucchini salad with mint and ricotta FAQ:
Allow the salad to sit for about 10-15 minutes at room temperature after tossing it together. This time lets the flavors meld and helps the zucchini soften slightly.
Store any leftover zucchini salad in an airtight container in the refrigerator for up to 2 days. It’s best consumed fresh, but if stored properly, it will maintain its flavor and texture.
Yes, you can substitute ricotta cheese with feta or cottage cheese if preferred, but this may change the flavor and texture of the salad.
Use large, firm zucchini for the best texture. Smaller zucchini can also be used, but make sure they are fresh and not too watery.
To make this salad vegan, omit the ricotta cheese and consider substituting it with a plant-based alternative, such as cashew cream or a dairy-free cheese spread.
Cooking Tips:
- Choose fresh zucchini.: Opt for firm and bright green zucchini to get the best texture and flavor for your salad.
- Mix the dressing well.: Ensure that the olive oil, lemon juice, cumin, and garlic are well combined before adding them to the zucchini.
- Serve immediately.: This salad is best enjoyed fresh, as the zucchini can become soggy if it sits for too long.
- Customize to taste.: Feel free to adjust the quantity of herbs and seasonings according to your personal preferences. You can also add a bit of zest from the lemon for extra flavor.
Nutrition Facts
6 ServingsCalories 70kcal
Protein 4.96g
Carbohydrates 8g
Fiber 2.48g
Sugar 5g
Fat 16g
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