This fresh zucchini salad comes together in just 15 minutes and feels like summer in a bowl. With crunchy zucchini ribbons, toasted nuts, Parmesan, and a zesty lemon dressing, it’s simple, healthy, and packed with flavor.

I love making this on busy weeknights or bringing it to picnics—it never flops, even if you’re new to cooking from scratch.
Ingredients
- Zucchini – You’ll need two medium ones. Use a vegetable peeler to get those beautiful ribbons. No cooking, no fuss!
- Lemon – Both juice and zest go into the dressing. Adds that punchy citrus flavor that makes this salad shine.
- Shallot or Red Onion – I like to finely mince this for a gentle kick. If you don’t have shallot, red onion grated or sliced super thin works too.
- Dijon Mustard – Adds depth and a little sharpness to the dressing. It’s subtle but really important.
- Honey or Maple Syrup – Just a touch to balance the lemon and mustard.
- Olive Oil – Use extra virgin for the best flavor. You’re not cooking it, so quality matters here.
- Parmesan Cheese – I love using shaved pieces here. It adds saltiness and richness that makes the salad feel complete.
- Toasted Nuts – Almonds, pine nuts, or walnuts work great. Toasting them brings out the flavor and adds crunch.
- Radish (optional) – I toss in a few slices for color and a little peppery bite.
- Fresh Basil – Always makes a salad feel fancier. Plus it pairs beautifully with lemon and zucchini.
📋 You can find the full ingredient list in the Recipe Card below the article.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
How To Make Zucchini Salad
- 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.
- 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.
- Assemble the salad – In a big bowl, toss the zucchini ribbons with the dressing, Parmesan, toasted nuts, and fresh basil.
- Garnish and serve – Top with radish slices and extra Parmesan if you’d like. Serve right away for best texture.
What’s the best tool for making zucchini ribbons?
A Y-shaped vegetable peeler works best. You can also try a mandoline on the thinnest setting.
Tips
- Dress last minute – Zucchini releases water quickly. Always toss with the dressing just before serving to keep it crisp.
- Use a mandoline or spiralizer – If you don’t have a peeler, try thin slices or spirals for a fun twist.
- Don’t skip the toasting – Toasting your nuts in a dry pan for a few minutes makes a big flavor difference.
- Add protein – Grilled chicken, canned tuna, or even chickpeas can bulk it up for lunch.
- Go dairy-free – Skip the cheese or swap for a vegan Parmesan.
- Make it heartier – Add cooked quinoa or couscous for a more filling meal.
- Change up the herbs – Try mint or parsley instead of basil.
- Use zucchini and yellow squash – The mix of colors looks beautiful on the plate.
- Play with textures – Add croutons or crispy chickpeas on top.
- Make it spicy – Add a pinch of red pepper flakes to the dressing if you like a little heat.
What to Serve With Zucchini Salad
This is one of my go-to sides when I need something light, fast, and fresh. Here’s what I love pairing it with:
- Picnic plates – Great with sandwiches or wraps, especially chicken wrap.
- Chicken or shrimp – Try it with my chicken tenders or hot honey shrimp.
- Pasta dishes – Works beautifully next to creamy chicken bacon pasta.
- Summer soups – Like a chilled gazpacho or veggie-packed minestrone.
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 2 days. Zucchini will release water over time, so it’s best eaten fresh.
- To Make Ahead. You can prep the zucchini and dressing separately and store for up to 1 day. Combine just before serving.
- To Reheat. No reheating needed—it’s a cold salad!
More Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Zucchini Salad
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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.
- 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.
- Assemble the salad: In a big bowl, toss the zucchini ribbons with the dressing, Parmesan, toasted nuts, and fresh basil.
- Garnish and serve: Top with radish slices and extra Parmesan if you’d like. Serve right away for best texture.
- If you loved this recipe, please leave a 5-star rating and review below!
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe was adapted from FeelGoodFoodie.
Comments
No Comments