This zucchini salad is a refreshing burst of crispness and flavor, perfect for busy days or light meals. Thinly sliced zucchini ribbons mingle with a zesty lemon dressing, creating a vibrant dish that’s as beautiful as it is delicious.
With just 10 minutes of prep, it’s a quick yet impressive way to add a healthy touch to your table.
The salad’s texture is a delightful balance of crunchy zucchini, creamy feta, and nutty toasted almonds, while the bright, tangy dressing ties it all together.
It’s a celebration of fresh, wholesome ingredients that’s both satisfying and light. Whether as a side or a standalone dish, this zucchini salad is sure to become a go-to favorite.
Fresh & Flavorful Zucchini Salad Ingredients
- Lemon Vinaigrette, plus 1/4 cup minced shallot mixed in (store-bought or homemade)
- 3 small-medium zucchini (about 1 pound total)
- 1/4 cup toasted pine nuts (substitute with slivered almonds or sunflower seeds)
- 1 tablespoon chopped chives (or green onions for a milder flavor)
- Handful of fresh basil leaves (substitute with mint or parsley)
- Shaved Parmesan, optional (omit for a dairy-free version)
- Sea salt and freshly ground black pepper, to taste
Simple Steps to Make Zucchini Salad
- Prepare the zucchini: Use a vegetable peeler to peel the zucchini into thin, ribbon-like strips. Place the strips in a large bowl.
- Toss with dressing: Drizzle the zucchini with a generous amount of the lemon vinaigrette (with shallots) and toss gently to coat.
- Arrange on a platter: Transfer the dressed zucchini to a serving platter, spreading it out evenly.
- Add toppings: Sprinkle the toasted pine nuts, chopped chives, and fresh basil leaves over the zucchini. Add shaved Parmesan if desired.
- Finish and serve: Drizzle with a little more dressing, then season with sea salt and freshly ground black pepper to taste. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This light and refreshing Zucchini Salad pairs beautifully with grilled chicken, fish, or even a hearty grain like quinoa for a complete meal. For a summer spread, serve it alongside crusty bread and a charcuterie board. It’s also a great side dish for picnics or potlucks—just keep the dressing separate until ready to serve to maintain the zucchini’s crisp texture.
Mix It Up: Recipe Variations
Feel free to get creative with this salad! Swap the pine nuts for toasted almonds or walnuts for a different crunch. Add cherry tomatoes or thinly sliced radishes for extra color and flavor. If you’re dairy-free, skip the Parmesan and sprinkle nutritional yeast for a cheesy vibe. You can also use a different dressing, like balsamic vinaigrette or tahini-lemon, to switch things up.
Quick Tips: Time-Saving Hacks
To save time, use a mandoline slicer instead of a vegetable peeler for perfectly even zucchini strips. Pre-toast your pine nuts in bulk and store them in an airtight container for future use. If you’re prepping ahead, slice the zucchini and store it in the fridge, but wait to add the dressing until just before serving to keep it fresh and crisp.
Keep It Fresh: Storage Tips
This salad is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the dressing separate to prevent the zucchini from becoming soggy. Give it a quick toss and add fresh herbs or nuts before serving to revive the flavors.
Zucchini Salad
Ingredients
Lemon Vinaigrette
- 1/4 cup minced shallot mixed in
Zucchini
- 3 small-medium zucchini
Toppings
- 1/4 cup toasted pine nuts
- 1 tablespoon chopped chives
- Handful of basil
- Shaved Parmesan optional
- Sea salt and freshly ground black pepper
Instructions
- Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.
- Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.