RECIPE: Zucchini Ribbon Salad with Yuzu Citrus Dressing

Perfect for using up some of the summer’s most prolific produce, this simple zucchini ribbon salad is light and refreshing. Top with your favorite protein, like boiled eggs or tuna, for a quick lunch or easy side dish!

Servings: 2

Ingredients:

• 1 medium zucchini

• 1 boiled egg (can also be replaced with canned tuna, drained)

• 1 ½ Tbsp Yuzu Citrus Salad Dressing

• Pinch of salt

• Nori (dried seaweed sheets, cut or torn into flakes) (optional)*

• Sesame seeds (optional)

Instructions:

1. Using a vegetable peeler or spiralizer, thinly slice the zucchini into ribbons. If using a boiled egg, peel and cut into quarters.

2. In a bowl, prepare an ice water bath. In a saucepan, bring water to a boil. Add the zucchini ribbons, stir, and cook for about 3 seconds. Drain and place the cooked zucchini into the ice water bath to cool, then drain.

3. In a serving bowl, combine the Yuzu Citrus Salad Dressing with a pinch of salt. Add the zucchini ribbons and boiled egg pieces (or canned tuna) to the bowl and gently toss to coat. 

4. Top with sesame seeds and nori flakes, if desired, and enjoy!