Who needs leafy greens when you have thin, succulent slices of zesty zucchini?
If you think that all salads have to include some kind of leafy lettuce, think again.
Zucchini salad is a bright and beautiful dish without a single leaf or stem! Tender zucchini is sliced into ribbons, then mixed with fresh basil, garlic, and pine nuts. This mix is tossed in a vibrant (yet simple) lemon dressing and garnished with salty shavings of Parmesan cheese. Is your mouth watering yet?
Since it’s so refreshing, this salad is especially enjoyable in the summer for lunch, but you can also have it as an appetizer or side any time of year. Regardless of the reason or season, it will be as fun to make as it is to eat.
To make ribbons out of the zucchini, you can either use a vegetable peeler or a mandoline. Both methods produce delicate strips of zucchini that soak up all the good flavors without getting soggy, like lettuce does. Use as much dressing as you’d like, and you’ll still have a stellar and satisfying texture!
Is Zucchini Salad Healthy?
Zucchini has fiber, vitamins, and minerals that make this salad a healthy one. Pine nuts and Parmesan cheese offer a small amount of protein, and you can always boost the protein by adding 1/4 cup of sliced almonds, walnuts, or chickpeas. Plus, the dressing is gluten-free and sugar-free. To make the dish 100% vegan, simply remove the Parmesan or use plant-based cheese instead.
Modify The Mix to Your Liking
Luckily, there are a lot of variations to this recipe, and you’re invited to mix and mingle as many different ingredients as you’d like.
If you’re not a fan of Parmesan, for example, you can swap it out for feta cheese or blue cheese instead. To amplify the herbaceous flavors, add 1/4 cup of freshly-chopped mint to complement the basil. Dress it up by exchanging the lemon juice and oil dressing for a sweet and tangy Pomegranate Vinaigrette, earthy Apple Cider Vinegar Dressing, or Creamy Balsamic Dressing. As you can see, the method of slicing zucchini isn’t the only fun part about this recipe! You can play with a lot here.
INGREDIENTS
- 3 medium zucchini
- 1 garlic clove, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup Parmesan cheese, shaved (optional)
- 4 tablespoons extra virgin olive oil
- 2-3 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
Slice
Thinly slice zucchini.
Mix
Combine zucchini with basil, pine nuts, garlic, and dressing; season to taste.
Serve
Garnish with Parmesan, and serve immediately or chilled.
Devour!
FAQs & Tips
Store leftovers in an airtight container in the fridge for up to 2 days. If you keep the dressing and veggies separate, you can store it for 3-4 days. Since this is a salad, I don’t recommend freezing it. It’s best enjoyed fresh!
If you have a spiral slicer (which is usually used to make zucchini noodles), you’re more than welcome to use it for this recipe. The texture will be slightly different, but you might just fall in love with it! You could even make two versions side-by-side to see which one you and your loved ones prefer.
There are all kinds of veggies and proteins you could add to this salad to dress it up. Experiment with thinly-sliced cucumber, cabbage, red onion, or yellow squash. (If you slice the yellow squash in the same way you did the zucchini, you’ll find it’s a fun and colorful way to amp up your salad game!)
For protein, experiment with Air Fryer Chickpeas, toasted walnuts, Baked Tofu, or Grilled Chicken Tenders.
Serving Suggestions
While you can savor this salad plain, it also makes a fantastic side dish to mains like a Caprese Sandwich, Sausage-Stuffed Mushrooms, Naan Pizza, Spinach Tomato Pasta, or Asparagus Risotto. The serving possibilities are seemingly endless, no matter what kind of diet you follow, so make sure to try all kinds of pairings ’til you find one that tickles your fancy.
My favorite dishes to serve alongside this salad are Cauliflower Pizza with Greek Yogurt Pesto and Roasted Sweet Potatoes. The combo of sweet and salty is simply exquisite!
Zucchini Salad
Ingredients
- 3 medium zucchini
- 1 garlic clove minced
- 1/4 cup fresh basil chopped
- 1/4 cup pine nuts toasted
- 1/4 cup Parmesan cheese shaved (optional)
- 4 tablespoons extra virgin olive oil
- 2-3 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
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Using a mandoline or vegetable peeler, slice the zucchini into thin ribbons or slices.
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In a large bowl, combine zucchini, garlic, chopped basil, and toasted pine nuts.
-
Drizzle with olive oil and 2 tablespoons lemon juice. Toss gently to combine and add more lemon juice if desired. Season with salt and pepper to taste.
-
Transfer the salad to a serving dish. Garnish with shaved Parmesan cheese if desired. Serve immediately, or chill in the refrigerator before serving.
Nutrition
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