Lemony Zucchini Salad with Walnuts


  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Sea salt, freshly ground pepper and sugar, to taste
  • 12 ounces zucchini, chilled
  • 1/4 cup ricotta cheese
  • 1/2 cup coarsely chopped and toasted California walnuts
  • 2 tablespoons snipped fresh basil
  • Lemon zest (optional garnish)


  1. In a medium bowl whisk together lemon juice, oil, garlic, salt, pepper and sugar.
  2. Cut zucchini into spirals using a spiralizer and add to bowl. Toss well to coat.
  3. Transfer to 4 salad plates and top each with ricotta, walnuts and basil. Garnish with lemon zest if desired. Salad is best served within 1 hour.