Description

This refreshing zucchini salad is the ultimate warm-weather dish. Thin ribbons of fresh zucchini are tossed in a lemony vinaigrette and topped with salty cheese, fresh herbs, and toasted nuts. It’s light, crisp, and full of flavor—perfect as a side dish or a light lunch. Whether you’re trying to use up garden zucchini or just want something fresh and easy, this salad delivers simplicity with elegance. Best of all? It comes together in under 20 minutes with no cooking required. Try it once, and you’ll be hooked.

Ingredients

Scale

2 medium zucchini
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
1/4 cup shaved Parmesan or crumbled feta
1 tablespoon fresh chopped basil or mint
2 tablespoons toasted nuts (optional)
1 small garlic clove, finely grated (optional)

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Instructions

Wash and trim zucchini. Slice into thin ribbons using a vegetable peeler or mandoline.
If desired, lightly salt the zucchini and let it rest for 10 minutes, then pat dry.
In a bowl, whisk together lemon juice, olive oil, salt, pepper, and garlic if using.
Toss zucchini ribbons gently with dressing.
Add cheese, herbs, and nuts (if using), and toss lightly again.
Serve immediately or chill briefly before serving.

Notes

Choose fresh, firm zucchini for best results.
Don’t overdress—zucchini will release water if too much liquid is added.
To make it dairy-free, omit cheese and add avocado or seeds for richness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American-Mediterranean fusion

Nutrition

Serving Size: 2–4
Calories: 160
Sugar: 2g
Sodium: 280mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg