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–+ servings
Zucchini salad with radishes and dressing.
Julia

Zucchini Salad

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This fresh zucchini salad with lemon vinaigrette is crunchy, zesty, and ready in 15 minutes. The perfect healthy summer side dish for busy weeknights!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salad
Calories: 228
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
For the Salad

Equipment

Method
 

  1. Make the dressing: In a bowl, whisk together the shallot, lemon juice, lemon zest, red wine vinegar, Dijon mustard, and honey. Slowly whisk in the olive oil until it looks creamy and smooth. Season with salt and pepper.
    1 tablespoon shallot, 2 tablespoons lemon, 2 teaspoons lemon zest, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, ¼ cup extra virgin olive oil, kosher salt, black pepper
  2. Shave the zucchini: Use a Y-peeler or vegetable peeler to shave long ribbons from each zucchini. Flip and repeat from the other side. Save the inner core for another recipe.
    2 medium zucchini
  3. Assemble the salad: In a big bowl, toss the zucchini ribbons with the dressing, Parmesan, toasted nuts, and fresh basil.
    ¼ cup toasted nuts, fresh basil, ⅓ cup shaved Parmesan cheese
  4. Garnish and serve: Top with radish slices and extra Parmesan if you’d like. Serve right away for best texture.
    5 radishes
  5. If you loved this recipe, please leave a 5-star rating and review below!

Nutrition

Calories: 228kcalCarbohydrates: 7gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 6mgSodium: 158mgPotassium: 331mgFiber: 2gSugar: 5gVitamin A: 266IUVitamin C: 24mgCalcium: 128mgIron: 1mg

Notes

  • Dress the salad right before serving — zucchini releases water quickly, so this keeps the ribbons crisp and fresh instead of soggy.
  • Toast the nuts before adding them — even 2–3 minutes in a dry pan makes the flavor richer and adds way more crunch.
  • Use a Y-shaped vegetable peeler for the best zucchini ribbons — they turn out thin, delicate, and absorb the dressing beautifully.
  • Store leftovers in an airtight container in the fridge for up to 2 days. The zucchini softens and releases some liquid over time, but the flavor still tastes great.
  • If bringing this salad to a picnic or potluck, pack the dressing separately and toss everything together just before serving.
  • Keep the toasted nuts separate until the last minute so they stay crunchy.
  • Transport in a shallow container instead of overpacking a deep bowl — this helps keep the zucchini ribbons from getting crushed and watery.
     
     
     
     

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