Our Raw Zucchini Salad is a light and refreshing recipe made with fresh herbs and flavorful seasonings. It's topped with a sprinkle of cheese and sunflower seeds to compliment the flavors of the wholesome dressing.
It's a delicious way to use up an abundance of fresh garden zucchini, just like our zucchini fritters, zucchini bread and chocolate zucchini muffins are.
This no-cook salad is perfect for warm days when you want something quick and healthy without turning on the stove. Plus, it's versatile- you can customize it with ingredients like balsamic vinegar or red wine vinegar and different nuts, herbs and cheeses to suit your taste or the season.
Our lemony potato salad, Mediterranean tortellini salad, fresh caprese pasta salad and Instant Pot Italian pasta salad are other great recipes for the season. This easy tomato cucumber salad is one to check out- it's our favorite!
Table Of Contents
Why You'll Love A Raw Zucchini Ribbon Salad
- It's a quick and wholesome vegetable salad that requires no cooking.
- It's customizable to the herbs, nuts and cheeses you enjoy.
Ingredients
- 2-3 zucchini, washed and ends trimmed
- 3 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil leaves, thinly sliced or torn
- 2 tablespoons fresh parsley leaves, roughly chopped
- 3 tablespoons sunflower seeds
- ¼ cup shaved Parmesan cheese
- pinch of red pepper flakes (optional)
Can I Use Dried Herbs Instead of Fresh Herbs?
While fresh herbs work the best in terms of flavor and texture, dried herbs can be used. Use ⅓ less the amount of dried herbs than the fresh amount called for, as dried herbs are stronger.
Can I Use Another Squash?
Yes. Yellow summer squash, pattypan squash and zephyr squash work as good substitutions for zucchini. For best results, choose young, small-to-medium squash with firm skin as they're easier to handle and less watery. A vegetable peeler or mandoline makes creating even, thin ribbons simple.
Ingredient Variations
- Swap sunflower seeds for toasted pine nuts or almonds. Toasted walnuts and pecans are also great substitutions.
- Feta or goat cheese can be used instead of Parmesan cheese.
- Add a tablespoon or two of flavorful salad vinegars, like red wine vinegar or balsamic vinegar.
- Fresh mint, thyme, rosemary and dill pair well with lemon and fresh vegetable salads.
Step-By-Step Instructions
- Using a vegetable peeler, slice the zucchini lengthwise into thin, ribbon-like strips. Continue until you reach the seedy core, then rotate and repeat until all sides are sliced.
- Place the zucchini in a large bowl. Add the lemon juice, salt, and black pepper, and toss to coat. Let it marinate for 15-30 minutes. This will soften the zucchini and allow it to absorb the flavors while drawing out excess moisture.
- After marinating, transfer the zucchini to a colander or sieve. Gently press down with the back of a spoon to help release excess liquid. You can also pat the ribbons lightly with paper towels.
- Transfer the drained zucchini back to a clean bowl. Drizzle with olive oil and toss to combine.
- Fold in the basil and parsley. Transfer to a serving plate and top with sunflower seeds, shaved Parmesan, and a sprinkle of red pepper flakes.
Kristina's Notes
- A sharp vegetable peeler (especially a Y-shaped one) makes getting evenly cut ribbons easier.
- Really try to get the excess liquid out after marinating. It makes a big difference in the final texture.
How To Store
Zucchini ribbon salad is best enjoyed immediately after making it, as the zucchini will continue to release water over time. If you have leftovers, store them in an airtight container in the fridge for up to 1-2 days. The salad will be more watery the next day. You might want to drain off any extra liquid before serving leftovers. Adding a fresh sprinkle of herbs, seeds, or cheese can help liven it up.
Recipe
Raw Zucchini Salad
Ingredients
- 2-3 medium zucchini washed and ends trimmed
- 3 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh basil thinly sliced
- 2 tablespoon fresh parsley roughy chopped
- 3 tablespoon sunflower seed kernels
- ¼ cup shaved parmesan cheese
- pinch of red pepper flakes optional
Instructions
- Using a vegetable peeler, slice the zucchini lengthwise into thin, ribbon-like strips. Continue until you reach the seedy core, then rotate and repeat until all sides are sliced.
- Place the zucchini in a large bowl. Add the lemon juice, salt, and black pepper, and toss to coat. Let it marinate for 15-30 minutes. This will soften the zucchini and allow it to absorb the flavors while drawing out excess moisture.
- After marinating, transfer the zucchini to a colander or sieve. Gently press down with the back of a spoon to help release excess liquid. You can also pat the ribbons lightly with paper towels. Transfer the drained zucchini back to a clean bowl. Drizzle with olive oil and toss to combine.
- Fold in the basil and parsley. Transfer to a serving plate and top with sunflower seeds, shaved Parmesan, and a sprinkle of red pepper flakes.
Notes
Nutrition
Anonymous says
This worked exactly as written, thanks!