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.
This is the best for hot days when you don't want the oven on!
I love making this during zucchini season and bringing for picnics-it never flops, even if you're new to cooking from scratch.
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
- 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.
How To Make Summer 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 This No Cook Zucchini Salad
This is one of my go-to picnic 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. 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.
- To Make Ahead. For the best texture, keep the zucchini ribbons, dressing, nuts, and Parmesan separate until ready to serve. Assemble just before eating so everything stays crisp and fresh.
More Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Zucchini Salad
Ingredients
Method
- 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!
Nutrition
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.
Tried this recipe?
Let us know how it was!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.
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Comments
No Comments