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Hot-Smoked Salmon & Zucchini Ribbon Salad with Herby Ricotta

This hot-smoked salmon and zucchini ribbon salad is a light, refreshing starter perfect for warm days. Flaky smoked salmon pairs with crisp sugar snaps, creamy ricotta, and a bright herby vinaigrette for a healthy, flavorful dish that comes together in under 30 minutes.
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Prep Time 15 minutes
Marinating time for vegetables 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 160 g hot smoked salmon flaked into bite-size pieces
  • 2 medium zucchini peeled into long ribbons using a potato peeler
  • 200 g sugar snap peas trimmed and left whole or halved
  • 200 g ricotta cheese room temperature for easier spreading
  • 1 clove garlic peeled and minced
  • 50 ml olive oil
  • 1 tbsp apple cider vinegar
  • 1 handful fresh herbs basil, parsley, and dill, finely chopped
  • to taste salt and black pepper

Method
 

Assembly & Serving
  1. Prepare the herby vinaigrette by blending basil, parsley, dill, garlic, olive oil, apple cider vinegar, salt, and pepper until smooth and emulsified.
  2. Peel the zucchini into long ribbons using a potato peeler and trim the sugar snap peas.
  3. 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.
  4. Spread the ricotta evenly on a serving platter to form a creamy base.
  5. Flake the hot-smoked salmon over the ricotta layer.
  6. Top with the dressed zucchini ribbons and sugar snaps, then garnish with additional fresh herbs and a drizzle of the reserved vinaigrette.
  7. 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.