If there ever was a reason to grow a little patch of lemon thyme, this salad is it. The flavour of the lemon thyme really stands out — in fact I’d call it the star of the show.
This salad comes together really quickly–it just takes a couple of minutes to cut the niblets from the cob and make your zucchini ribbons. The combination of flavours is really fresh and flavourful. But I discovered that if you don’t have all the ingredients on hand, it is also good with a few minor adjustments. (Don’t you hate it when you discover that you missed an ingredient on your shopping list?) I swapped out the corn for some sliced grape tomatoes, edamame and voila, another tasty salad.
Okay, so I also forgot the yellow zucchini. But you get the idea, sometimes you have to go with what you have. It’s all part of what makes cooking so fun. Sometimes you land on a real winner when you make a substitution out of necessity.
Now, even though I’ve described the lemon thyme as the star of the show, this salad would still be good with regular thyme.
Have you discovered any winning combinations out of necessity recently?
Zucchini Ribbon Salad
Adapted from Style at Home Magazine, August 2011
- 2 green zucchini
- 1 yellow zucchini
- 1/4 cup red onion, thinly sliced
- 1 cob corn
- Zest and juice of 1/2 lemon
- Pinch of red pepper flakes
- 2 tbsp extra-virgin olive oil
- Pinch of sea salt
- 1/4 cup feta cheese, crumbled
- 1/4 cup pine nuts, preferably toasted
- 1 tbsp lemon thyme
Using a vegetable peeler, shave long ribbons from your zucchinis–but discard the centre core of each. Lay the strips on a large serving plate. Holding the corn cob upright, slice along the cob with a sharp knife to remove the niblets a few rows at a time. Sprinkle the fresh niblets over the zucchini ribbons. Spinkle the salad with the lemon zest and juice, red pepper flakes, olive oil, sea salt, feta, pine nuts and lemon thyme. Serve immediately.
- I highly recommend these swiss peelers for making the zucchini ribbons and for peeling potatoes or veggies.