Shaved zucchini ribbon salad with lemon will quickly become your new favorite summer salad. With fresh herbs, lemon and garlic, this simple salad is the perfect side dish to compliment a meal on a hot summer day.
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Why you'll love this raw zucchini recipe
- Simple salad - only a handful of ingredients and loaded with fresh flavor.
- From neutral to yum - zucchini is fairly neutral in flavor and sponge-like. When paired with lemon and garlic, it absorbs the flavors and makes it super fresh and delicious.
- Healthy - raw zucchini is loaded with fiber, as well as vitamins, such as folate and vitamin A. It also contains minerals like potassium and antioxidants.
- Easy everyday tool - all you need is a simple vegetable peeler to whip up this quick summer salad recipe.
Serve alongside my Zesty Baked Italian Style Chicken Wings, Sticky Baked Sesame Chicken Wings and Rice or my Homemade Gluten-Free Sloppy Joes. For more side dish inspiration try my Crunch Cabbage Salad with Mint or Kale Mango Salad with Honey Lime Vinaigrette.
Noteworthy ingredients and substitutions
- Zucchini - keep the peel on when making zucchini ribbons as there are many nutrients in the peel, but feel free to remove if you prefer. Mix green zucchini and yellow summer squash. Shave all around the zucchini and save the seedy core for soup, stew or scrambled eggs.
- Fresh dill fronds - have an herby citrus-like vibrant flavor that pairs well with the squash and lemon. Substitute for fresh basil, mint, cilantro or parsley in this simple salad.
- Lemon juice and zest - adds a fresh flavor pop to the raw zucchini salad. If you prefer a less intense lemon flavor leave out the zest. You can substitute white wine vinegar for the lemon.
- Extra virgin olive oil - seems the perfect compliment but can be swapped for avocado oil as well.
See recipe card for all ingredients and quantities.
How to make raw zucchini ribbon salad
- Before you begin, make sure your zucchinis are cleaned well since the peel is part of the salad.
- To peel zucchini with a vegetable peeler, peel the skin lengthwise and continue to peel the flesh up to the seeded core. Rotate the zucchini as you do this until all you're left with is the core.
- Whisk together the lemon zest, lemon juice, olive oil and garlic. Stir in the dill.
- Add zucchini ribbons and toss gently to combine. Season with salt and pepper to taste.
- Place in serving dish. Garnish with a sprinkle of fresh dill fronds. Serve immediately.
Tips, tricks and variations
- Zucchini ribbons - use a simple vegetable peeler to slice strips of zucchini into wide ribbons or thin ribbons. You can also use a spiralizer to get long curly ribbons for this zucchini recipe.
- Variations - use different types of zucchini and squash, like yellow summer squash to the salad. You can also add other simple ingredients like thinly sliced red onion, cherry tomatoes, toasted pine nuts, or hot chili flakes to add interest and nutrients.
- Store - the zucchini salad is best enjoyed immediately after preparing. If you need to make it in advance, keep the dressing and zucchini ribbons separate in the fridge and combine before serving. Place a paper towel under the zucchini to absorb any moisture, and don't wait longer than 2 hours to combine and serve.
FAQs
Clean the zucchini well since you'll be eating the skin. Trim off ends. With a vegetable peeler, peel the skin lengthwise and continue to peel the flesh up to the seeded core. Rotate the zucchini as you do this until all you're left with is the core. You'll have beautiful ribbons of skin as well as white flesh ribbons trimmed in vibrant green skin.
There is no need to peel the zucchini for a fresh raw zucchini salad, as there is a more concentrated source of nutrients in the peel. It also adds a nice vibrant color to the salad. Just make sure to clean the skin well before peeling.
Look for small-medium sized zucchini that are firm, as the larger zucchini become more bitter. The skin should be a deep vibrant green with no nicks or bruising. You want to stay away from any that are mushy or soft.
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Recipe
Shaved Zucchini Ribbon Salad with Lemon
Equipment
- 1 large bowl and whisk
- 1 vegetable peeler or mandoline
Ingredients
- 2-3 medium zucchini, trimmed and peeled into ribbons
- 2 tablespoons fresh dill fronds, chopped (and extra for garnish)
- zest of 1 lemon (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- fine sea salt & fresh ground black pepper to taste
Instructions
- In a large bowl, whisk together the lemon zest, lemon juice, olive oil and garlic. Stir in the dill. Add zucchini ribbons and toss gently to combine. Season with salt and pepper to taste.
- Place in serving dish. Garnish with a sprinkle of fresh dill fronds. Serve immediately.
Braden
So easy and delicious, it’s my go to fresh side dish!
Jacqui Wilson
So glad you enjoyed this dish. We make it every time there's zucchini in the house!