Greek Zucchini Ribbon Salad with Dill Dressing

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This light, healthy, gluten-free and keto-friendly Greek zucchini salad, featuring garden-fresh, raw zucchini ribbons tossed with a creamy dill dressing, Feta Lesbos, kalamata olive, and tzatziki, is delicate, zesty, and works well as a side for grilled fish, roasted chicken skewers or lamb.

 

Salad	Dressing
3-4 Medium organic zucchini, trimmed and peeled into ribbons 1 tsp Sea salt 100 g Feta Lesbos, finely crumbled 250 g Full fat Greek yoghurt 1 Garlic clove, peeled and minced 1/2 Lemon, zested and juiced Salt and pepper 50 g Kalamata olives, pitted	1 Shallot, peeled and finely chopped 3 tbsp White wine vinegar 6 tbsp Extra-virgin olive oil 1/2 tsp Dried oregano 1 tbsp Dill, finely chopped Salt and pepper

1. Trim the ends of of zucchini and use a vegetable peeler to carefully slice the zucchini lengthways into long, thin ribbons. Put the ribbons in a sieve, sprinkle with the salt and sit over a bowl. Leave for 10 minutes to draw out some of the moisture.
2. Meanwhile, mix the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
3. Mash half the feta into the Greek yoghurt with the minced garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
4. Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season with salt and pepper.
5. Drain the zucchini ribbons and toss with the half of the dressing. Roughly tear the olives in half and fold into the zucchini.
6. Spoon the feta yoghurt over a large platter and spoon the zucchini-olive mixture over. Crumble the remaining feta over. Serve with the remaining dressing.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com