Zucchini Salad the Fresh Way

Think zucchini salad is just chopped veggie and oil? Think again. A refreshing raw zucchini salad—thinly sliced, lightly dressed, and topped with fresh herbs and nuts—elevates summer side dishes to a whole new level in under 10 minutes. Why This Method Works When zucchini is peeled into ribbons or thin planks, it soaks up dressings beautifully while keeping a satisfying crunch. Tossed with lemon juice, olive oil, herbs, and a dash of seasoning, it becomes crisp, bright, and flavorful—without cooking or wilting. Essential Ingredients & Variations Zucchini: Use small to medium, young zucchini—tender, less seedy, and perfect when raw. Herbs: Basil, parsley, mint, or chives each bring unique freshness. Nuts or cheese: Toasted pine nuts, almonds, or pistachios add crunch. Finish with Parmesan, goat cheese, or ricotta salata. Dressing: A simple combo of lemon juice, olive oil, salt, and pepper—vinegar works too. How to Prep in 5–10 Minutes Use a vegetable peeler or mandoline to shave zucchini into long ribbons. Whisk together juice of ½ lemon, 2–3 tbsp olive oil, salt & pepper. Toss zucchini with dressing, then layer on a platter. Sprinkle with fresh herbs and toasted nuts—add cheese if desired. Serve right away, or let sit 5 minutes—zucchini will slightly soften and flavor intensifies. Create Your Own Seasonal Twist Add fresh fruits like peaches or plums for a sweet contrast, mix in cherry tomatoes for color, or use summer squash for variety. Swap feta or goat cheese for a tangy bite, or keep it vegan with nut-only toppings—either way, it’s a customizable summer staple.