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tablespoons lemon juice
Freshly ground pepper, to taste
Cheese, fresh Parmesan shaved (to taste)
Preheat oven to 350°F. Place almonds in a single layer on a baking sheet and bake 10-15 minutes until toasted.
Meanwhile, in a small bowl, combine olive oil, lemon juice, salt and pepper. Set aside.
Cut the tops off zucchini and shave in long, wide strips using a vegetable or Y peeler. Place shavings in a large bowl, and pour in olive oil mixture. Toss to coat and set aside.
Remove almonds from oven and immediately toss into salad.
Serve salad topped with shaved slices of Parmesan cheese.
More About This Recipe
- I’ve never been much of a salad person.
Give me potato salad or pasta salad any day, but a plain ol’ green salad with vegetables and dressing? I’ll pass. It just doesn’t whet my appetite.
This Shaved Zucchini Salad, though, is different. Sure, it’s still got veggies and dressing, but the difference is the flavor – it’s packed with it. Whereas a normal vegetable salad is covered with dressing on the top, leaving the bottom half plain and flavorless, this salad is tossed in a dressing that coats every last bite.
Plus, you don’t have to pick and choose which vegetable you’ll put on your fork each time – each forkful is filled with the same unique flavor combination of fresh zucchini, toasted almonds and salty Parmesan cheese.
What I like most about this recipe is how simple it is to make. In less than 20 minutes, you can have a gourmet salad on your dinner table. It’s great as a side salad to a light summer meal or as a lunch by itself. The mixture of dynamic tastes and textures between the crunchy, ribbon-sliced zucchini, soft Parmesan cheese, zesty lemon juice and crisp toasted almonds will leave your guests – and your taste buds – asking for more.
Thankfully, this recipe takes less time than it does to watch your favorite TV show, so you can make it again and again without breaking a sweat (bonus: No oven required! That’s a good thing in sweltering summer heat).
So next time you’re planning to make a salad, ditch the lettuce standby and try this effortless Shaved Zucchini Salad!
More Zucchini Salad Recipes
Cactus, Zucchini and Red Pepper Salad
Asian Cucumber-Zucchini Salad
Jicama, Zucchini and Red Pepper Salad
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
- 1 pound zucchini (2-3 medium)
- 1 large bulb fennel, quartered and cored, fronds reserved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup slivered red onion
- 6 tablespoons shredded Manchego or Asiago cheese
Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion gently stir to coat well. Serve sprinkled with cheese.
- Using a mandolin and the julienne attachment, cut all the squash into strips. If you do not have a mandolin, simply slice the squash long ways and julienne.
- Combine all the ingredients in a mixing bowl.
- Add half of your tomato vinaigrette (see the recipe below) and stir gently with a spoon (or hands) until everything is coated with dressing.
- Season to taste and divide evenly onto 4 plates. Top each with chiffonade basil for garnish.
- In a blender, add the tomatoes, garlic, and white balsamic vinegar.
- Blend on high for 1-2 min.
- Once blended together, slowly stream in the olive oil until emulsified.
- Add salt and pepper to taste.
Sam Middeke has studied Culinary Arts at the St. Louis Community College at Forest Park and is the Co-Chef at Nashville’s Adele’s.
Ingredients US Metric
- 2 medium (about 11 1/2 oz) zucchini
- 1 (7-ounce) fennel bulb, trimmed, washed and halved
- 1/2 English cucumber, washed, lightly peeled if the skin is tough
- A small bunch dill (or substitute fennel leaves), fronds torn
- A small bunch flat-leaf parsley, leaves picked and torn or finely chopped
- Extra-virgin olive oil (about 2 tablespoons)
- Juice of 1 lemon or yuzu (about 3 tablespoons)
- Sea salt and freshly ground black pepper
Using a vegetable peeler, a handheld shaver, or a mandoline, shave the zucchini lengthways into thin ribbons. Repeat with the fennel and cucumber.
Place the shaved vegetables in a large serving bowl and sprinkle with the dill and parsley. Dribble with some really lovely extra-virgin olive oil and then squeeze with the lemon or yuzu juice and season with salt and pepper to taste. That’s it. You’re done.
Recipe Testers' Reviews
This zucchini salad recipe makes a perfect summer salad. It’s light and refreshing and can be made with fresh vegetables from your home garden or farmers market.
The prep time takes about 30 minutes, but once everything is chopped and sliced, the rest of the preparation only takes about 5 minutes.
Super simple and easy, this zucchini salad makes a great main dish meal for 2 and even got a thumbs up from a dill-avoiding spouse. Extra points for being vegan. I used mostly lemon (as fresh yuzu was not easily available) but to have a bit of that perfumed tartness I added some bottled yuzu that I keep on hand.
Slicing zucchini and cucumbers is easy and safely done with a good veggie peeler. The fennel is a bit firm, so I carefully shaved it on a small mandoline, paying good attention (you might like to leave the bulb whole and not trim the stems much so you can use them as a safe handle if using this method or a sharp Microplane-type box grater with a thin slicing slot).
I chose a nicely flavored EVOO. Because dill isn’t universally popular in our kitchen, I used just the feathery fronds from the fennel in place of the dill since normally dill isn’t popular in our household. Verdict is it was good but the dill provided more flavor. I think this is a flexible recipe and you could use other vegetables and green herbs of choice. I liked the more forward flavor of the yuzu, which I used in equal amounts in my second version and I didn’t add additional salt since the bottled yuzu was salted. Fresh yuzu is lovely.
I found this to be a simple salad that’s perfect for a hot summer night. It was easy to make even in a beach house kitchen with limited utensils. We served the zucchini salad alongside crab cakes—a perfect summer meal! I used lemon and would add even more juice to the recipe as it needed more acid.
Bright and fresh, this zucchini salad was eye-pleasing and a breeze to put together. It’s definitely a summer salad you want to make when zucchini and cucumbers are abundant and you can pluck them right out of the garden, but this could easily brighten meals during other seasons with its fresh flavors and acidity.
I thought before making it that the proportion of zucchini to cucumber to fennel might be off but the balance turned out to be just right. I wasn’t as sure about the dill and parsley, since it wasn’t clear exactly how much was too much or too little. The amounts I used were fine for my palate, but my taster thought there was too much dill compared with the other ingredients.
As much as I’d like to be able to have shaved each vegetable down to nothing, it wasn’t possible before they started to fall apart or slip out of my fingers, and the fennel did not want to cooperate at all, which made me resort to a sharp knife and thin slices. In the end, though, we just wanted to keep eating this salad.
You can get your health back in a bowl with this salad that’s light and refreshing and a different combination of ingredients. When slicing the ingredients, I first used a sharp vegetable peeler, which was a slow process, which was speeded up when I tried it with a food processor and a 1-mm blade.
This simple zucchini salad of shaved vegetables is more than the sum of its parts. I thought the seasoning would be too subtle for my taste, but the herbs and the fennel came through and made this a nice, light, but flavorful side.
For me this would be something to serve as one component of a medley of vegetable dishes to accompany grilled anything. The suggested number of servings seems to imply you'll make a meal of it, so if you use it as one of several sides, you'll get at least double the number of servings.
This zucchini salad is very light and quite refreshing and takes just a few minutes to prepare.
I used a mandoline to slice the cucumbers, zucchini, and fennel as thinly as possible. Since this salad is so simple, it’s worth a trip to the farmers market to get the freshest possible ingredients. We served this with grilled chicken breasts and got 4 servings. I think as a main this salad would do 2 people nicely.
Next time I prepare this salad, and there will be a next time, I might slice the cucumber and zucchini in very thin discs about the same size as the fennel slices. A couple of my tasters said the long strips of vegetables were a little awkward to eat. Also I'd add some spring onions to the salad as I missed onions in my salad and I think the delicate nature of them would complement the salad.
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Shaved Zucchini Salad - Recipes
If you’re looking for healthy and delicious salads to make on repeat this summer, we’ve got you covered. You won’t find any boring salads here. We dug deep to find only the healthiest, yummiest, and most creative summer salad recipes. From salads with no trace of greens to salads bursting with crisp lettuces, it won’t be hard switching up lunch. Or dinner. Or breakfast ( Eating healthy has never been less boring or more delicious.
12 Summer Salad Recipes You’ll Love
Avocado Grapefruit Salad
This summer salad is the perfect amount of creamy and citrusy. Jam packed with antioxidants, phytonutrients, and healthy fats for a total beautifying effect. Throw this together for an easy summer brunch or lunch. Consider topping it with a crispy piece of fish to turn it into a light and refreshing dinner. Whatever time of day, this avocado grapefruit salad is sure to please.
Shaved Zucchini and Grilled Corn Salad
Okay, whoever said that salads have to mean a big bowl of lettuce?! This summer, we’re getting creative with our veggies. Katie from The Fillmore Kitchen went above and beyond with this one: thinly sliced zucchini, sweet corn, and fresh summer herbs like cilantro and mint make this a go-to summer plate for entertaining.
Green Salad with Turnips, Strawberries, and Pepitas
There’s just something about fresh summer strawberries and the crunch of pepitas that makes eating a salad seem too good to be true. This herby salad is dressed in a delicious honey lemon vinaigrette, making our list as one of the best simple summer salads.
Watermelon, Tomato, and Feta Salad
It wouldn’t be a summer salad list without a watermelon salad. I mean, watermelon just screams summer. With bright colors, healthy ingredients, and quick prep time, you’ll be making this salad more than once this summer.
Smashed Cucumber and Sesame Green Bean Salad
Chef and food access activist Sophia Roe did it again with this summer salad. A delicious combo of smashed cucumber, sesame, ginger, green beans, and more make this oh so good. The best part? You can make it with her on her new youtube channel!
Shredded Chicken Salad with Lime Jalapeno Dressing
You know how a lot of salads have more of a supporting role when it comes to dinner? Not this salad. Rachael DeVaux combines organic chicken breasts, baby bell peppers, cherry tomatoes, almonds, onion, orange, and even a japanese sweet potato for this filling break out star. This is such an easy and delicious recipe for a summer cookout. Seriously, I’m drooling.
What could be more classic than a summer caesar salad? Top this go-to with any protein your little heart desires and you’ll be in heaven.
But the thing about most caesar dressings, is that they are loaded with cheese and salt. Not this one. This one is different. Nicole Berri of Bonberi does a healthy take on classic caesar dressing with parsley, dulse seaweed, smashed garlic, lemon, nutritional yeast, and more. Pour this baby all over chilled and chopped romaine leaves and it’ll be your new favorite simple salad.
Crispy Brussels Salad with Toasted Cumin Seeds “Buttermilk” Dressing
I couldn’t just give you only one of Bonberi’s famous recipes.
I love to make this crispy summer salad when I’m feeling a light dinner but still need more than just lettuce and raw veggies. This combo of roasted brussels, carrots, avocado, cilantro AND sweet and spicy dressing is drool-worthy. It’s crunchy, creamy, and everything in between. Your fam will love it.
Refreshing Summer Salad
Another salad that doesn’t rely on lettuce. This is one of my favorite and most simple salads that we make in our house. Packed with fiber rich beans and fresh herbs and citrus— say hello to your new go-to side that you bring to every BBQ.
Kale Mango Salad
You can’t get more simple and nutritious than this salad. A cup full of juicy mango, a bunch of kale, toasted seeds, and a light massage and viola! When you’re in crunch time and all you want to do is get back outside and read your book in the sun, this salad will come to the rescue.
Spinach Pesto and Chicken Salad
This is another favorite of mine. Isaac and I recreated this salad after we moved away from Toronto and said goodbye to our favorite vegetarian cafe. Mixed greens topped with avocado, white kidney beans, sun dried tomatoes, chicken, pesto and herbs. It’s just too good. And too easy not to make.
Summer Salad by the Lake
I absolutely love this summer potluck salad! I switch out the couscous for either lentils or more quinoa and it is still so delicious! This salad is jam packed with some unlikely summer ingredients like pineapple, peas, sweet peppers and more. I love to make this salad if we are having people over or even just at the beginning of the week to have as a quick lunch for the rest of the week.
Roasted Artichoke Salad
Is Ina Garten the queen or is she the queen? Her roasted artichoke salad recipe is the perfect side to any outdoor fish or chicken dinner. If you are an artichoke fan (or even if you’re not…this may turn you) then this is a must-try.
What are some of your favorite summer salads or foods? Let me know in the comments below!
Shaved Zucchini Salad Recipe
This shaved zucchini salad recipe combines lemon, goat cheese, microgreens, and toasted pine nuts for an exquisite and luscious side dish.
- 3 medium zucchini
- Zest from one lemon
- Juice from one lemon
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup pine nuts
- 2 ounces goat cheese
- 1/4 cup microgreens
- Finely shave the zucchini with either a vegetable peeler or on a mandolin (I set the mandoline to 1/8th inch)
- Gently combine the zucchini, lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl. Toss lightly to combine, so the zucchini ribbons don&rsquot break. Marinate for 10 minutes.
- Place the zucchini in a bowl or plate. Twist the strands to create some circular shapes in the salad.
- Toast the pine nuts over medium heat in a non-stick pan for five minutes or until the nuts are golden brown.
- Top the zucchini with the toasted pine nuts, goat cheese, and microgreens.
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This Healthy Table was founded by Emily in late 2015 as a way to share new recipes she was learning in her quest to host impressive but easy dinner parties.
Emily grew up between the Middle East and the Midwest and takes culinary inspiration from the 5 countries she&rsquos lived in.
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- 1 1/2 tablespoons black or white sesame seeds
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 scallions, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 Thai chile, very thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped cilantro
- Salt and freshly ground pepper
- 6 firm medium zucchini
- 1 sheet of nori, julienned (see Note)
If using white sesame seeds, in a small skillet, toast them over moderate heat until golden brown, about 3 minutes. Transfer to a plate to cool.
In a small bowl, whisk together the miso paste, soy sauce, scallions, rice vinegar, lemon juice, sugar and chile. Whisk in the olive oil and stir in the cilantro season with salt and pepper.
Using a mandoline, cut the zucchini lengthwise into paper-thin slices. In a very large bowl, toss the zucchini with the dressing. Transfer to a platter. Scatter the nori and toasted sesame seeds on top and serve right away.
Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.
How would you rate Shaved Zucchini Salad with Macadamia Nuts?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
This salad is easy to customize and will accommodate plenty of add-ins or substitutions. Make it more filling with thinly sliced Italian deli meats or swap the feta cheese for another favorite! I recommend complementing the salad with Italian or Mediterranean additions to keep the flavors consistent.
This is what I recommend adding in:
- Shaved parmesan
- Shaved cucumber
- Pine nuts
- Lime juice and zest
- Goat cheese
- Kalamata olives
- Heirloom tomatoes