Cucumber and zucchini ribbons salad with radishes, ricotta, lemon and dill

May 21, 2020 Published by Dina
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Spring salads are so good because this is the time farmers get their first greens and the quality os superb.

This is a simple salad made with thinly sliced ribbons of cucumbers and zucchini, beautiful local radishes and local fresh ricotta, all brought together with fresh dill, shoots, lemon and dill oil. If you are not inclined to make dill oil use good olive oil.

Cucumber and zucchini ribbons salad with radishes, ricotta, lemon and dill
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Cucumber and zucchini ribbons salad with radishes, ricotta, lemon and dill

Recipe by Dina Honke
Servings

2

servings
Prep time

30

minutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 4 summer cucumbers

  • 2 small summer zucchini

  • 2 radishes

  • A handful of fresh dill

  • A handful of fresh shoots or microgreens

  • Fresh ricotta

  • Juice and grated rind of a small lemon

  • Salt

  • Dill oil or olive oil

  • Dill oil

  • 1 cup olive oil

  • A handful of fresh dill

Directions

  • Slice the cucumbers and zucchini on a mandolin into thin ribbons.
  • Place in a bowl and sprinkle with salt to soften a bit. Don’t leave them in the salt for too long.
  • Slice the radishes on a mandolin, including root and leaf end.
  • Place ricotta in a bowl, drizzle with dill oil or olive oil and scatter lemon rind over.
  • Place cucumber, zucchini, radishes, shoots in a salad bowl and toss gently.
  • Add dill and shoots.
  • Drizzle a small amount of dill or olive oil over and toss, adjusting the salt.
  • Serve the salad with (or without) the cheese, with extrta oil and lemons wedges on the side.
  • Dill oil
  • Combine oil and dill in a blend and blend.
    Let sit for 30 minutes, then pour through a sieve into a glass container. Keep refrigerated.

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