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.
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
Instructions
Assembly & Serving
- 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.