Light, fresh, and bursting with lemony goodness, this zucchini ribbon salad is a go-to when you want something simple but impressive. Thin ribbons of raw zucchini get tossed with fresh herbs and a zippy lemon dressing, making this salad feel elegant yet totally unfussy.
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As a mom of 4, I'm always looking for something fun and easy to make, that has simple summer vibes and tons of fresh flavor. This zucchini salad is quick to make, full of vibrant flavor, and a great way to enjoy seasonal zucchini in a refreshing new way.
The wide ribbons make this raw zucchini salad look so fancy, just like in the melon cucumber salad recipe.
This zucchini ribbon salad is a beautiful way to highlight fresh summer produce without much fuss. It's clean eating at its best. Wholesome, vibrant, and full of flavor. If you're looking for a light side that looks fancy but is super simple to make, this one's a keeper.
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Why You'll Love This Shaved Zucchini Salad Recipe
- Clean and simple: Just a few fresh, whole ingredients you probably already have. Like all those zucchinis growing in your garden.
- Fast to make: Only 10 minutes to whip up this salad. And those perfect ribbons of zucchini will make you look like a star at your next BBQ or potluck!
- Elegant and versatile: Perfect as a light lunch if you add some toasted pine nuts or sliced almonds, a summer side, or healthy dinner party dish.
Raw Zucchini Salad Recipe Ingredients
Ingredient Notes:
- Zucchini: Choose small to medium zucchini for the best texture. And use a vegetable peeler to create thin ribbons.
- Fresh Dill Fronds: I love using fresh dill or mint in this recipe. They have an herby citrus-like vibrant flavor that pairs well with the squash and lemon.
- Lemon Juice and Zest: Brightens everything up and keeps the zucchini from feeling flat.
Recommended Equipment
- Y-peeler for fast, wide ribbons, mandolin for paper-thin slices, or a sharp chef's knife if you prefer to hand-slice.
- Salad spinner or clean kitchen towels to dry ribbons.
- Microplane zester for lemon zest and a bright finish.
- Large mixing bowl + tongs to toss gently without breaking ribbons.
How to Make Zucchini Salad
Make the Ribbons
Use a vegetable peeler or mandoline to shave the zucchini into long, thin ribbons.
Make the Dressing
Whisk together the lemon zest, lemon juice, olive oil, garlic, and sea salt. Stir in the dill.
Toss the Salad
Toss the zucchini ribbons with the lemon dressing. Serve.
How to Make Zucchini Salad Ahead of Time
- Same day (best): Shave ribbons up to 6 hours ahead. Wrap in paper towels, place in an airtight container, and refrigerate. Keep the dressing separate.
- Right before serving: Blot or spin ribbons if needed, then toss with dressing, herbs, and add-ins.
- Leftovers: Dressed salad is best within 1 day. If it softens, freshen with a squeeze of lemon and a handful of new herbs or crunchy toppings.
Shaved Zucchini Salad Recipe Variations
- Add protein: Top with chickpeas for a more filling meal.
- Add some nuts: Walnuts, pine nuts, or pistachios would be great additions and give the salad some crunch.
- Try a new herb: Basil, parsley or mint bring a whole different flavor profile. I tend to make it with mint the most because that's what the kids love.
Expert Tips
- Use fresh zucchini: Soft or overripe zucchini can make the ribbons soggy. Reserve your overripe zucchini for muffins or soup.
- Salt to taste: Let it sit for a few minutes, then taste again before serving. Zucchini absorbs flavor quickly!
- Don't overdress: A light coating of dressing is all you need to let the fresh flavors shine, and keep the zucchini ribbons for wilting.
How to Store Raw Zucchini Salad
- This zucchini salad is best eaten right away, but leftovers can be stored in an airtight container in the fridge for 1 day. The zucchini may soften, but it will still be tasty.
Zucchini Salad Recipe FAQs
Absolutely! It'll add a beautiful pop of color and a slightly different flavor. Or mix both yellow squash and zucchini together.
Use a Y-peeler for quick, wide ribbons with minimal waste. Hold the zucchini by the stem, run the peeler lengthwise, and rotate as you go. For ultra-thin ribbons, a mandoline set to 1-2 mm works well. No tools? A sharp chef's knife will do. Slice lengthwise into very thin planks, then stack and slice into ribbons.
- Choose small to medium zucchini (they're firmer and less watery).
- After shaving, pat dry or spin briefly in a salad spinner.
- Dress right before serving and use only what you need.
- If your ribbons seem wet, toss with a pinch of salt, let sit 5-10 minutes, then blot dry and proceed.
Recipes to Pair With Zucchini Salad
📖 Recipe
Shaved Zucchini Salad Recipe with Lemon
Equipment
- 1 large bowl and whisk
- 1 vegetable peeler or mandoline
Ingredients
- 2 medium zucchini trimmed and peeled into ribbons
- 2 tablespoons fresh dill fronds chopped, and extra for garnish
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- ¼ teaspoon fine sea salt
Instructions
- In a large bowl, whisk together the lemon zest, lemon juice, olive oil and garlic. Sprinkle in the dill. Add zucchini ribbons and toss gently to combine. Season with salt to taste.2 medium zucchini, 2 tablespoons fresh dill fronds, zest of 1 lemon, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 garlic clove, ¼ teaspoon fine sea salt
- Place in serving dish. Garnish with a sprinkle of fresh dill fronds. Serve immediately.
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Braden says
So easy and delicious, it’s my go to fresh side dish!
Jacqui Wilson says
So glad you enjoyed this dish. We make it every time there's zucchini in the house!