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Zucchini salad with radishes and dressing.

Zucchini Salad

Julia
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
Course Salad
Servings 4 servings
Calories 228 kcal

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INGREDIENTS
  

For the Dressing

  • 1 tablespoon shallot, minced, or red onion grated
  • 2 tablespoons lemon, zested and juiced
  • 2 teaspoons lemon zest
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey, or maple syrup
  • ¼ cup extra virgin olive oil
  • kosher salt to taste
  • black pepper to taste

For the Salad

  • 2 medium zucchinis, ends trimmed
  • ¼ cup toasted nuts
  • ⅓ cup shaved Parmesan cheese
  • fresh basil for garnish
  • 5 radishes, sliced for garnish

INSTRUCTIONS
 

  • 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 to taste, black pepper to taste
  • 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 zucchinis
  • 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 for garnish, ⅓ cup shaved Parmesan cheese
  • Garnish and serve: Top with radish slices and extra Parmesan if you’d like. Serve right away for best texture.
    5 radishes
  • If you loved this recipe, please leave a 5-star rating and review below!

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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NUTRITION

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