Shaved Zucchini Salad With a Lemony Vinaigrette
Updated. Originally 26th August 2019
This shaved zucchini salad is full of sweet crunchy zucchini. It’s such a simple fresh salad with a lemony dressing, parmesan cheese and toasted almonds that you will be making on repeat all summer. If you have never had this salad or raw shaved zucchini in a salad you are in for a big treat. With paper thin shaved raw zucchini, a splash of lemon, some salty cheese and earthy nuts-this has to be the easiest and most versatile salad and side dish. Plus it goes with just about any summer food and a great options for potlucks, BBQ’s, and picnics And best of all, it’s so delicious - and everyone I have made it for loves it.
It’s one of those recipes that comes in all shapes and sizes especially where the zucchini is concerned. I have seen versions of this salad where the zucchini is spiralized, or in others it’s peeled into paper thin ribbons and still in others it’s sliced into thicker sized coins. I am not a fan of spiralized zucchini or anything for that matter - yes I’m that person. So you won’t see me spiralizing anything any time soon.
Shaved Zucchini Salad Recipe Ingredients
- ZUCCHINI: The best type of fresh zucchini for raw salads is a young, small green zucchini (or yellow summer squash) because of their sweet flavor and tender crisp texture. Plus the yellow squash is super pretty. The large zucchini can often be a bit bitter and have loads of seeds. Use a mandoline, grater, vegetable peeler, or a sharp knife for your sliced zucchini to create thin zucchini coins or zucchini ribbons. I personally feel the ribbons are way too long but a solution to that is once you have all your ribbons you can slice them in half for shorter strands.
- SALAD GREENS: You can add any variety of salad greens you prefer like baby kale, spinach, spring mix, arugula or baby romaine or you can do a combination.
- CHEESE: We like to use grated or shave parmesan cheese but this is also great with feta cheese or goat cheese as well.
- NUTS: We use toasted sliced almonds but walnuts, pecans, pistachios or pine nuts would be nice in this salad too. They add a nice crunch.
- FRESH HERBS: We used fresh mint and fresh basil but this salad would be great with any fresh herbs like fresh dill or parsley too.
- OLIVE OIL: We use extra virgin olive oil for the simple dressing.
- LEMON JUICE & LEMON ZEST: Freshly squeezed lemon juice and lemon zest if used for the dressing.
- DIJON MUSTARD: This adds flavor to the dressing.
- GARLIC: We like to grate in a small garlic clove into the dressing for flavor but we also love adding a small minced shallot too sometimes - add if you wish.
How to Make Raw Zucchini Salad:
- Prepare Zucchini: Trim ends of zucchini. Slice Zucchini into thin slices using a mandoline, vegetable peeler or sharp knife into coins or ribbons.
- Whisk Dressing: Whisk together all the dressing ingredients or shake in a mason jar.
- Assemble Salad: Combine sliced zucchini, salad greens, parmesan cheese, fresh herbs and toasted sliced almonds into a large salad bowl or platter. Drizzle with dressing and gently toss to coat. Serve!
Shaved Zucchini Salad Storage and Make Ahead
- STORAGE: This salad is best eaten when it’s made. Leftover Fresh zucchini salad can be stored in an airtight container in the refrigerator for 1 to 2 days. But the zucchini and the salad greens will likely wilt and soften because zucchini has a high water content and further releases moisture/liquid when dressed.
- MAKE AHEAD: Because sliced zucchini has a high water content and thin skin, it is highly perishable. If you decide to make the salad ahead I recommend not dressing it but you can slice the zucchini ahead of time if you would like. Store fresh undressed slices in the refrigerator to use within 2-3 days. Place a dry paper towel at the bottom of a container. Place the zucchini slices in a single layer, or separate layers with additional paper towels, before sealing and placing them in your crisper drawer. Of course the dressing can be made and stored in an airtight container or jar in the fridge several days in advance.
More Savory Zucchini Recipes You Will Love:
More Cooling Simple Fresh Summer Salads You Will Love:
Recipe
Ingredients
For the Salad
- 2-3 small zucchini washed well, ends trimmed and thinly sliced with a mandoline, peeler or knife
- 1½ - 2 cups baby greens (kale, spring mix, arugula)
- ⅓ cup Pecorino or alternatively Parmesan cheese (shaved or grated), more to taste
- ¼ cup chopped fresh herbs of your choice (I used mint and basil)
- ¼ cup of sliced almonds, lightly toasted
For the Simple Vinaigrette
- ⅓ cup of olive oil
- 1 large lemon zested and juiced (3 tablespoons of lemon juice)
- 1 clove of garlic, minced or grated
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
- Place all the salad ingredients in a large bowl - shaved zucchini, baby greens, grated cheese, herbs and almonds.
- Whisk together the vinaigrette ingredients and the drizzle over the salad and toss gently, check and adjust seasoning as needed.
Recipe Note
- Zucchini absorb liquid differently depending on their size and freshness, so if you find that the dressing amount is not enough I would recommend adding a touch more olive oil or lemon juice or both t taste if needed but do remember that the sliced zucchini will also release moisture after it is dressed as well. Same goes for the cheese and nuts - I say definitely measure with your heart when it comes to those two.
