Discover a delicious Weight Watchers Zucchini Ribbon Salad recipe. Enjoy fresh zucchini ribbons tossed with Parmesan, almonds, and a tangy lemon-basil dressing. A light and refreshing salad that's perfect for any occasion.
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Use a mandoline or vegetable peeler to slice the zucchini into long ribbons. Rotate the zucchini as you go to make sure all sides are exposed. Remove the seedy centers and discard them.
Put the zucchini ribbons in a colander, which should be placed inside a bowl. Sprinkle some salt over the zucchini and mix it gently. Leave it aside for about 20 to 30 minutes.
In the meantime, heat a small nonstick skillet over medium heat. Add the almonds to the skillet and cook them until they turn toasty brown. Remember to turn them frequently for about 3 to 5 minutes. Once they are done, set them aside to cool.
Take the zucchini out of the colander and pat it dry using either paper towels or a clean dish towel. Press gently to remove as much water as possible.
Transfer the dried zucchini to a large salad bowl. Add Parmesan cheese and the cooled almonds. Discard any liquid that may have accumulated.
Place lemon juice, oil, pepper, and basil in a small container with an airtight lid. Shake the container well to mix all the ingredients together and create the dressing.
Pour the dressing over the salad in the large bowl. Gently toss the salad to coat it evenly with the dressing.
Finally, garnish the salad with some extra basil and it's ready to be served. Enjoy!
Notes
Serving Size: 3/4 Cup3 PointsMyWW Points: 3 Blue Plan and 4 Green Plan3 WW Freestyle Points and 4 WW Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.