Description
This zucchini salad is a fresh, crisp, and easy-to-make dish perfect for warm weather or anytime you crave a light, healthy meal. Featuring delicate ribbons of raw zucchini dressed in a zesty lemon and olive oil vinaigrette, this salad bursts with bright flavors and textures. With the addition of fresh herbs and optional toasted nuts or cheese, it’s versatile and satisfying. Ideal as a side dish or a light lunch, this recipe takes less than 20 minutes from start to finish and celebrates the simple beauty of fresh produce.
Ingredients
- 3 medium fresh zucchini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (or white wine vinegar)
- 1 small garlic clove, minced (or 1 shallot, finely chopped)
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, basil, or mint, chopped
- Optional: 2 tablespoons toasted pine nuts or sunflower seeds
- Optional: ¼ cup crumbled feta or goat cheese
Instructions
- Wash zucchini and dry thoroughly.
- Use a vegetable peeler or mandoline to slice zucchini lengthwise into thin ribbons.
- Place zucchini ribbons in a large bowl and sprinkle lightly with salt. Toss gently and let sit 5 minutes.
- In a small bowl, whisk olive oil, lemon juice, garlic or shallot, honey or maple syrup (if using), salt, and pepper.
- Pour dressing over zucchini ribbons and toss gently to coat evenly.
- Add fresh herbs and optional nuts or cheese. Toss lightly again.
- Serve immediately or chill for 10-15 minutes for enhanced flavor.
Notes
- For best results, use young, firm zucchini.
- Adjust lemon juice and honey to your taste preference for acidity and sweetness.
- Toast nuts or seeds before adding for extra crunch and flavor.
- Add your favorite fresh herbs to customize the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw/No cook
- Cuisine: American / Mediterranean-inspired