Ready in under 30 minutes, this hot-smoked salmon and zucchini ribbon salad is a breezy starter for warm days.
The creamy ricotta base, crisp sugar snaps and bright herby vinaigrette create a contrast of textures and flavors that feels elevated yet effortless.
Serve it chilled or room temperature for an elegant, healthy bite.
Why this salad works
This dish balances rich smoked salmon with crisp vegetables so every forkful feels fresh and satisfying.
The ricotta provides a mellow, silky backdrop that lets the herbs and citrus-bright dressing sing.
The zucchini ribbons add volume without heaviness and keep the dish light.
Sugar snaps contribute a sweet snap, creating contrast with the flaky salmon.
The herb dressing ties everything together and keeps the salad lively.
A little olive oil and apple cider vinegar lift the flavors while herbs add freshness.
Ingredients overview — what to have ready
For four as a starter, plan on using hot smoked salmon, zucchini ribbons made with a peeler, crisp sugar snap peas, and a generous ricotta spread.
Fresh basil, parsley and dill are essential for that bright herby vinaigrette.
Garlic, good olive oil and apple cider vinegar form the backbone of the dressing.
Sea salt and cracked black pepper finish the seasoning and pull all elements together.
Use room-temperature ricotta for easier spreading and a richer mouthfeel.
If you prefer extra creaminess, briefly whisk the ricotta with a splash of olive oil before spreading.
Dressing — the herby vinaigrette
Start by putting the herbs, garlic, olive oil, apple cider vinegar and a pinch of salt into a blender or food processor.
Blitz until the mixture becomes an emulsified, herb-speckled vinaigrette.
Taste and adjust with more vinegar for brightness or more oil for silkiness.
The dressing should be vivid and herb-forward to stand up to the smoked salmon.
Reserve a small spoonful of dressing to drizzle at the end for a glossy finish.
This quick herb vinaigrette doubles well as a sauce for grilled vegetables or a tangy spread for sandwiches.
Prep the vegetables
Peel the zucchini into long ribbons using a potato peeler, leaving a few thicker slices for texture.
Snap the sugar snaps in half lengthwise if they’re large, or leave whole for a satisfying crunch.
Toss the ribbons and sugar snaps gently with most of the dressing so each piece is lightly coated.
Let the vegetables sit for a few minutes to take on the herb flavor but avoid over-marinating so they remain crisp.
Assembly — plating for impact
Spread the ricotta on a shallow serving platter in an even layer so it forms a creamy bed.
Flake the hot smoked salmon over the ricotta in loose pieces to keep the texture airy.
Arrange the dressed zucchini ribbons and sugar snaps on top of the salmon in loose mounds.
Finish with torn basil and dill leaves and a final drizzle of olive oil and dressing.
A final grind of black pepper and a small scatter of flaky sea salt elevate the flavors.
Serve with thin slices of crusty bread or simple grilled sourdough to create a light shared starter.
Flavor variations and simple swaps
For extra acidity, add a squeeze of lemon over the finished salad just before serving.
If you like heat, a few red pepper flakes folded into the dressing bring a subtle kick.
Swap ricotta for labneh or a mild goat cheese for tangier richness.
If smoked salmon isn’t available, gently seared salmon fillets work well, though the smoky note will be softer.
Add toasted pine nuts or pumpkin seeds for crunch, or fold in halved cherry tomatoes for pop of color.
These small tweaks keep the core idea intact while adapting to seasonal produce and pantry staples.
Make-ahead and storage
You can prepare the dressing up to 48 hours ahead and keep it refrigerated in an airtight container.
Prepare the zucchini ribbons and keep them lightly dressed, covered in the fridge for a few hours.
Assemble only when ready to serve to preserve the zucchini’s crunch and the ricotta’s texture.
Leftovers keep for one day refrigerated; store components separately for best results.
Serving suggestions
Serve this salad as a light starter before a grilled main course or as part of a summer brunch spread.
Pair with a crisp white wine or a citrusy sparkling water to complement the smoky and herby notes.
If you’re building a larger menu, it sits beautifully alongside a warm grain bowl or a rustic flatbread.
For more ideas on pairing light salads with hearty mains, try a Caprese pasta salad for a pasta companion or a roasted olive and tomato burrata as another fresh starter.
Tips for perfect texture
Use a sharp potato peeler and peel long, even ribbons to create an attractive presentation.
Keep the vegetable ribbons slightly thicker at the ends for a nice mouthfeel and avoid paper-thin pieces.
Use quality ricotta straight from the container and let it come to room temperature for easier spreading.
Taste the dressing as you go — herbs vary in intensity and you may want more or less garlic.
Choose hot-smoked salmon with visible flake; flake it gently with a fork to preserve pockets of fat.
Finish with a drizzle of good extra virgin olive oil to add sheen and a mellow fruity note.
Frequently Asked Questions
Can I make this salad ahead of time?
You can make the dressing and prep vegetables a few hours ahead, but assemble right before serving to keep textures crisp.
What if I don’t have hot-smoked salmon?
Substitute gently seared salmon or a flaky roasted fish, though the dish will lose some of the smoky intensity.
How do I keep the zucchini from getting soggy?
Toss ribbons only lightly with dressing and assemble at the last minute to prevent excess moisture.
Is ricotta the best cheese for this recipe?
Ricotta is ideal for its mild, creamy texture; you may swap labneh or mild goat cheese for a tangier finish.
Can this be made vegetarian?
Omit the salmon and increase toasted nuts or add grilled halloumi for a satisfying vegetarian platter.
How long will leftovers keep?
Store components separately and reassemble within one day for best texture and flavor retention.
This salad is an elegant, fuss-free way to showcase seasonal vegetables and smoked fish.
It photographs beautifully, travels well to a picnic, and can be adapted using pantry staples and simple swaps for year-round enjoyment.
Hot-Smoked Salmon & Zucchini Ribbon Salad with Herby Ricotta
Ingredients
Method
- Prepare the herby vinaigrette by blending basil, parsley, dill, garlic, olive oil, apple cider vinegar, salt, and pepper until smooth and emulsified.
- Peel the zucchini into long ribbons using a potato peeler and trim the sugar snap peas.
- Toss the zucchini ribbons and sugar snaps with most of the vinaigrette and let them marinate for 10–15 minutes to absorb flavor while staying crisp.
- Spread the ricotta evenly on a serving platter to form a creamy base.
- Flake the hot-smoked salmon over the ricotta layer.
- Top with the dressed zucchini ribbons and sugar snaps, then garnish with additional fresh herbs and a drizzle of the reserved vinaigrette.
- Finish with a pinch of flaky sea salt and freshly cracked black pepper. Serve immediately with crusty bread or as a light starter.
Notes
- Assemble the salad right before serving to maintain zucchini crispness.
- Leftover dressing can be stored up to 48 hours in the refrigerator.
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