This Raw Zucchini Ribbon Salad is a light and refreshing summer side dish made with thinly sliced zucchini, fresh herbs, and a lemony vinaigrette.
If you’ve never tried zucchini raw, you’re in for a fresh surprise.
This Raw Zucchini Ribbon Salad is one of those no-cook recipes that feels like more than the sum of its parts. Thin ribbons of zucchini are tossed with a zippy lemon vinaigrette, shaved Parmesan, toasted pine nuts and fresh herbs and it tastes... like the feeling of summer, if that makes sense.
What I love most about it is that it's elegant enough for entertaining but easy enough to whip up for a quick summer dinner. It looks fancy without being fussy. And, well, you'll just have to taste it for yourself to see why I couldn't stop eating it after the first bite.
Looking for more fresh and flavorful salad recipes? Try my Strawberry Goat Cheese Salad, Lemon Basil Shrimp Quinoa Salad, or Farro Salad with Burrata.
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Why You’ll Love This Recipe
- Light and fresh: A great alternative to heavier side dishes served with a light protein for a full meal.
- No cooking required: Perfect for hot summer days.
- Visually impressive: Zucchini ribbons look delicate and gourmet, but only require a vegetable peeler to create!
Ingredients
For the Salad
- Zucchini
- Shaved Parmesan
- Fresh herbs
- Toasted pine nuts or slivered almonds
For the Lemon-Herb Vinaigrette
- Extra virgin olive oil
- Fresh lemon juice
- Lemon zest
- Dijon mustard
- Fresh herbs. I used a combination of mint, dill and parsley.
- Honey
- Sea salt
- Freshly ground black pepper
Instructions
Slice the zucchini: Use a vegetable peeler (this was the method I used and I found it the easiest), Y-peeler, or mandoline to slice zucchini lengthwise into thin ribbons. Place them in a large bowl or serving dish.
Make the dressing: In a small bowl or jar, whisk together the lemon juice, zest, Dijon mustard, finely chopped herbs, honey, olive oil, salt, and pepper until emulsified.
Assemble the salad: Drizzle the dressing over the zucchini ribbons. Toss gently to coat, then sprinkle in the Parmesan, fresh herbs, and pine nuts if using. Toss lightly again.
Serve immediately: Transfer to a serving plate or shallow bowl. Garnish with extra herbs or cheese if desired.
Video
Storage Instructions
This salad is best served fresh. If you do need to prep it ahead, store the zucchini ribbons and dressing separately, then toss right before serving. Once dressed, leftovers can be stored in the fridge for up to 24 hours, but the zucchini will soften and release some moisture.
Variations
- Add a protein boost: Top with grilled shrimp, fish, chicken or beans (cannellini or garbanzo).
- Use a combination of yellow squash and zucchini for a stunning color combination.
- Try using a different cheese such as feta or dollops of ricotta cheese.
Raw Zucchini Ribbon Salad
Equipment
- 1 vegetable peeler
- 1 small bowl
- 1 whisk
- 1 Serving dish
Ingredients
For the Salad
- 2 medium zucchini
- ⅓ cup shaved Parmesan cheese
- ⅓ cup toasted pine nuts
For Lemon Herb Vinaigrette
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- 3 tablespoons finely chopped mint
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ teaspoon fresh black pepper
Instructions
- Use a vegetable peeler or mandoline to slice the zucchini lengthwise into thin ribbons. Place the ribbons in a large bowl.
- In a small jar or bowl, whisk together the olive oil, lemon juice, zest, Dijon mustard, honey, finely chopped herbs, red pepper flakes, sea salt, and pepper until well combined and emulsified.
- Drizzle the dressing over the zucchini ribbons and gently toss until the zucchini is evenly coated. Add the shaved Parmesan, fresh herbs, and pine nuts, and toss again lightly.
- Transfer the salad to a serving platter or shallow bowl and garnish with extra herbs or cheese, if desired. Serve immediately for the best texture and flavor.
Notes
Storage Instructions
This salad is best served fresh. If you do need to prep it ahead, store the zucchini ribbons and dressing separately, then toss right before serving. Once dressed, leftovers can be stored in the fridge for up to 24 hours, but the zucchini will soften and release some moisture.Pairings & Serving Suggestions
- Great alongside grilled salmon, chicken skewers, or burgers.
- Add it to a brunch menu with quiche and fruit salad.
- Serve as part of a summer picnic spread with crusty bread and rosé.
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