fall salad zucchini ribbons recipe

If you don’t own one already, drop what you’re doing and buy yourself a Japanese spiralizer. Throw in a zucchini, whirl it around, and welcome yourself into a whole new world: pasta made from raw veggies. We don’t know what we did before spiralizers and aren’t giving up our veg-tastic obsession any time soon. Try zucchini “spaghetti” with raw marinara sauce if you’re a tomato freak or keep it simple and toss larger zucchini ribbons into a light salad. We love this recipe from Elizabeth Stein of Purely Elizabeth. As a natural foods pro herself, Elizabeth gets it when it comes to making healthful eating more accessible and, most importantly, more delicious. We recommend you make this recipe right away: once you try it, you’ll rely on it again and again…

Raw Zucchini Ribbon Salad


For the salad:
2 zucchini, shaved thinly with a vegetable peeler
1 cup of arugula
1/4 cup basil, chiffonade
1/3 cup walnuts
1/3 cup goat cheese crumbles
handful of dried cranberries

For the dressing:
1 Tbsp dijon mustard or stoneground
1 Tbsp pure maple or agave syrup
1 Tbsp extra-virgin olive oil
1 Tbsp water
salt and pepper, to taste


Place dressing ingredients in a small bowl and whisk to combine.

In a large bowl, add zucchini, arugula, basil, walnuts, goat cheese and cranberries. Pour in dressing and toss to combine. Serve.

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