This hearty Zucchini Ribbon Salad with Mustard Dill Dressing makes a delicious and stunning party dish. The main ingredients as well as the dressing can be prepared ahead, so this salad takes just minutes to put together.
To me the combination of mustard and dill is timeless. You can enjoy it with a wide range of dishes, whether fish (especially salmon) or vegetarian. My Zucchini Ribbon Salad with Mustard Dill Dressing uses this classic flavour combination to create a hearty, satisfying vegetarian lunch. It’s also ideal for entertaining!
Easy prep tips
If you boil the potatoes and eggs in advance (you can keep them in the fridge until you are ready to make the salad) this spiralized zucchini salad becomes a fabulously quick and easy meal.
The dressing takes seconds to make and can also be prepared in advance. (See Instructions)
The only ingredients that require chopping are the radishes and the dill. I have used a spiralizer to make the zucchini ribbons but you can simply slice the zucchini lengthways very thinly, either using a grater or vegetable peeler. The shape isn’t as important as the fact that the strips should be very thin (to add volume and create a light ‘bouncy’ effect).
Spiralized zucchini ribbons make a gorgeous salad ingredient, one I’ve also used in this beetroot zucchini apple ribbon salad with maple pecans.
Assembling the salad
If you’ve boiled the potatoes and eggs as well as prepared the easy mustard dill dressing assembling this zucchini salad takes minutes. Make the zucchini ribbons and place on a large plate. Place the potatoes and egg halves on top and decorate with the radish sticks and capers. Then simply drizzle a desired amount of the dressing over the whole thing and serve!
Easy mustard dill dressing
The proportions used in this potato egg salad recipe make a generous amount of the dressing (so you can use a little or a lot). Any leftovers can be stored in a jar and refrigerated (for a few days) to use later. This dressing goes extremely well with either smoked or cooked (baked) salmon, fish dishes in general, drizzled over salads or roasted vegetables, but also with chicken or pork dishes.
*NOTE: I used extra virgin cold pressed rapeseed oil to make the dressing. This oil has a vibrant yellow colour (hence the intense yellow colour of the dressing). If you use a different oil your dressing may look slightly different too.
More spiralized salad recipes
Zucchini Ribbon Salad with Mustard Dill Dressing
For the Salad
- 1 medium zucchini, spiralized ribbons or very thin strips
- 14 baby potatoes peeled, boiled (in salted water with 1 bay leaf)
- 3 eggs hard boiled, peeled, halved
- 6-8 radishes thinly cut
- 2 tablespoons capers
For the Dressing
- 3 tablespoons Dijon mustard
- 2 tablespoons dill finely chopped
- 2/3 cup rapeseed oil
- 3 tablespoons lemon juice
- 1.5 tablespoon honey
- Sea salt and pepper to taste
- To make the dressing, combine the mustard, lemon juice and honey in a mixing bowl. Whisk, gradually adding the oil until the mixture is smooth and creamy. Add the dill, season to taste and stir.
- Make zucchini ribbons and place the potatoes and eggs on top (season lightly if you wish). Scatter over the radishes and capers, pour over a desired amount of the dressing and serve.
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