Zucchini Salad (easy and healthy!)

This post may contain affiliate links, which help keep this content free. (full disclosure)

i do this Zucchini Salad It’s always a hit at family gatherings every summer. Crisp fresh zucchini, juicy cherry tomatoes, parmesan slices and toasted pine nuts combine for a refreshing flavor combination.Unlike some other salad recipes that use shredded zucchini or zucchini zoo (although I do have a Zucchini Noodle Salad Also), this one has shredded pumpkin for a unique texture.

Whether you are looking for a light healthy lunch or a side dish pair with your BBQ Recipes, this zucchini salad recipe adds so much flavor with real food ingredients. Plus, it’s easy to make and takes less than 30 minutes.

Ingredients and Substitutes

This section explains how to choose the best ingredients for your raw zucchini salad recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Zucchini Salad:

The salad itself requires only five simple ingredients:

• zucchini – When picking squash for zucchini salad recipes, small to medium sized squash are ideal because they have less water and are sweeter.You can also use yellow zucchini Even used cucumbers instead of green zucchini.
• cherry tomatoes – You can use other small, sweet tomatoes, such as grape tomatoes, or just diced larger tomatoes.
• Shredded Parmesan Cheese – I love the texture of the grated Parmesan here, but a shredded zucchini ribbon salad would work too. You can also try other cheese options such as shredded feta, goat cheese, fresh mozzarella, burrata, or grated Roman pecorino. Just omit the cheese for a dairy-free version.
• pine nuts – these add a delicious nutty crunch that pairs well with Parmesan cheese. (I use the same combination Arugula Saladalso can! ) you can substitute chopped walnuts, sliced ​​almonds, or pecans, or for a nut-free option, try pumpkin seeds (pepitas) or sunflower seeds.
• fresh herbs – I used fresh parsley and fresh chives, but you can try other herbs like fresh basil leaves, dill or mint for a different flavor.

Variation: Add onions!

Green or red onions work best here if you want to add them.

Lemon curd:

Wearing a bit like a classic style lemon vinaigrette (You can also use it in a zucchini salad), but this one uses fresh herbs instead of dried:

• Extra virgin olive oil – This forms the basis of the dressing. You can use avocado oil, regular olive oil, or any oil you like.
• lemon juice – Fresh is always best, but bottled lemon juice also works. You can also substitute white wine vinegar, red wine vinegar, or balsamic vinegar.
• fresh herbs – Use the same kind on its own as in salads. We just add more to the sauce!
• garlic powder – You can substitute 2-4 cloves of fresh minced garlic, but the flavor may be too strong.
• sea ​​salt and black pepper

How to Make Zucchini Salad

This section shows how to make zucchini salad, with step-by-step photos and details about techniques to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Slice the zucchini. use one mandolin or vegetable peeler, finely chop the zucchini. (Alternatively, if you don’t have those tools, you could try using a sharp knife or simply slicing into rounds, but the texture of the salad won’t be as good.)
2. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, parsley, chives, garlic powder, sea salt, and black pepper.

3. Marinate the vegetables. Add shredded zucchini and halved tomatoes to a bowl. Pour dressing over top. Stir gently and marinate.
4. toasted pine nuts. When the zucchini is marinating, add the pine nuts to small frying pan Heat over medium heat. Roast until lightly browned.

Tip: Stir the pine nuts often.

They burn easily, so stir them to avoid that.

5. Assemble the zucchini salad. Arrange zucchini and tomatoes on a large plate or in a large bowl. Top with sliced ​​Parmesan cheese, toasted pine nuts, and more chives and parsley.

Variation: Make a Grilled Zucchini Salad!

If you don’t like raw zucchini, you can make Grilled Zucchini instead. Cool completely, then prepare the salad.

storage instructions

This zucchini salad recipe tastes best fresh, but you’ll want to make the ribbons, sliced ​​tomatoes, and dressing ahead of time. Store components in an airtight container and store in the refrigerator for up to 3 days. Dressings can be stored separately for up to 1 week. If you’ve added dressing to your salad, it may last for 1 day.

What to Serve with Zucchini Salad

This is the perfect summer salad, but what would you serve it with? Here are some of my favorite ideas:

More Summer Salad Recipes

Looking for more fresh and easy salads? These take advantage of in-season produce and simple ingredients:

Zucchini Salad (easy and healthy!)

Make this easy zucchini salad recipe with fresh herbs, pine nuts, Parmesan, and lemon dressing in just 20 minutes. The perfect summer side dish!

Prepare: 15 minute

chef: 5 minute

all: 20 minute

Serving Size: 4 (Adjust according to recipe ratio)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. use one mandolin or vegetable peeler, cut the zucchini into ribbons. Try to make them as thin as possible.

2. In a small bowl, whisk together the olive oil, lemon juice, 1 tablespoon parsley, 1 tablespoon chives, garlic powder, sea salt, and black pepper.

3. Add shredded zucchini and halved tomatoes to a bowl, then pour dressing over top.Gently stir together and marinate 5 minutes.

4. While the zucchini mixture is marinating, add the pine nuts to small frying pan Heat over medium heat.toast 3-5 minutes, until they start to turn light brown. Make sure to stir frequently to avoid burning.

5. Plate zucchini salad and top with shredded Parmesan, toasted pine nuts, remaining 1 tablespoon chives, and remaining 1 tablespoon parsley.

Last Step: Leave a Rating!

rate this recipe

Share your recipe image by tagging @wholesomeyum and tag it with #wholesomeyum exist Instagram – I would love to see it!

recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 260

fat 23.9 grams

protein 6.6 grams

total carbohydrates 8.2 grams

net carbs 6 grams

fiber 2.2 grams

sugar 5.1 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe social media or website. We would love for you to share a link with a photo. 🙂