Squash Ribbons with Tomatoes, Basil and Mint

Serves 4. Prep: 30 min. No cooking   

Zucchini makes a wonderful stand-in for pasta, plus the color is so much more interesting.  Serve this colorful dish alongside grilled fish or marinated, grilled tofu.


4 firm medium-size zucchini
1 teaspoon sea salt
1 pint cherry tomatoes halved
1 bunch scallions sliced on a sharp angle
1 small handful basil leaves
1 small handful mint leaves

1 large clove garlic, minced
2 Tablespoons tamari or fish sauce
1 Tablespoon white wine vinegar
2 teaspoons cane sugar
¼ cup extra virgin olive oil


  1. Use a mandoline or potato peeler to slice the zucchini into thin ribbons.
  2. Toss the squash with the salt and place in a colander to draw out excess moisture.
  3. Let set for 30 minutes.
  4. Blot the salt and excess moisture from the squash and place in a large bowl.
  5. Add the tomatoes, scallions, basil and mint.
  6. Combine all the dressing ingredients and pour over the salad.
  7. Toss well.