Zucchini Salad
Updated Jun 14, 2025
This zucchini salad recipe is made with raw zucchini ribbons, walnuts, and shaved parmesan. It is tossed in a homemade lemony dressing.
This post may contain affiliate links. Please read our disclosure policy.
my zucchini salad is so good!
Guys, seriously, if you haven’t tried raw zucchini in a salad.. just do it! Zucchini is one veggie I seriously look forward to every summer. I’ve got over 35 zucchini recipes on my site (not even exaggerating), and most of them are cooked, grilled, roasted, sautéed, you name it. But this zucchini salad? It’s one of my favorite ways to eat it raw.
The zucchini gets shaved into thin ribbons, tossed with a lemony dressing, and finished with toasted walnuts and Parmesan. It’s light, super fresh, and a nice change of pace from all the cooked sides I usually make.
Happy Cooking!
– Yumna
Zucchini Salad Ingredients
For the Dressing
- Shallot: I like shallots because they have a less intense flavor than onions, but you can substitute ¼ of a red onion if you have it on hand!
- Lemon: I prefer fresh lemon (we’re using both the lemon zest and the juice here!) but bottled juice will work, too.
- Red wine vinegar: The fruitiness of red wine vinegar is great with this recipe, but you can make your dressing with apple cider vinegar or white wine vinegar as well.
- Dijon mustard: You can use a yellow mustard, but it won’t have the same flavor.
- Honey: I use honey as natural sweetener, but you try use other liquid sweeteners like maple syrup of stevia.
- Oil: I think extra virgin olive oil is always best when making salad dressings, but regular olive oil or avocado oil will work well, too.
- Seasoning: I usually stick with salt and pepper but feel free to add any other spices or seasonings that call to you!
For the Zucchini Salad
- Zucchini: Two medium size zucchinis will be plenty!
- Walnuts: If you have time to toast your walnuts, I highly recommend. You can also sub in pine nuts or pecans to add texture to your salad.
- Parmesan: I love the saltiness of shaved parmesan, but you can swap in feta, goat, or blue cheese, too.
- Garnish: Basil is my favorite topping here, but other fresh herbs like cilantro, dill, or parsley are also great.
How to Make Zucchini Salad
Zucchini Salad Recipe
This zucchini salad recipe is made with raw zucchini ribbons, walnuts, and shaved parmesan. It is tossed in a homemade lemony dressing.
Video
Ingredients
For the dressing:
- ½ medium shallot minced
- 1 lemon zested and juiced
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ cup extra virgin olive oil
- Kosher salt to taste
- black pepper to taste
For the salad:
- 2 medium zucchinis ends trimmed
- ⅓ cup toasted walnuts
- ⅓ cup shaved Parmesan cheese
- Fresh basil for garnish
Instructions
- In a medium bowl, mix shallot, lemon juice, lemon zest, red wine vinegar, Dijon mustard and honey. Slowly stream in oil, whisking continuously until emulsified. Season to taste with salt and pepper.
- Using a vegetable peeler, shave the zucchini into ribbons, starting from one side, then flipping over and repeating on the other side. When you get the core of the zucchini, you can chop and reserve for another use.
- In a large bowl, toss zucchini, walnuts, Parmesan and basil with dressing. Serve immediately.
Notes
Storage: This salad is best enjoyed soon after being made, but it will keep well covered in the fridge for up to 2 days.
Nutrition
Calories: 406kcal, Carbohydrates: 49g, Protein: 13g, Fat: 24g, Saturated Fat: 5g, Cholesterol: 6mg, Sodium: 177mg, Potassium: 1190mg, Fiber: 18g, Sugar: 6g, Vitamin A: 638IU, Vitamin C: 32mg, Calcium: 411mg, Iron: 7mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use a vegetable peeler to cut your zucchini into ribbons. It’s hard to get a perfect zucchini ribbon! For me, a peeler is the quickest and easiest way, but you can also use a mandolin if you have one. If you DO want to work with a knife, try and get the ribbons as thin as you can.
- Try spiralizing the zucchini, instead. I love the way the ribbons of raw zucchini help to hold the toppings in this salad, but you can also spiralize it if you prefer. It will still work really well, and it’s easier to manage!
- Blend your dressing. Your dressing will probably have some light texture from the grated shallots, but if you like a smoother dressing, you can blend it all together in a small food processor or blender.
Comments
This salad is so refreshing and tasty. Also a great way to use all the zucchini from friends and family.
Yay, so glad you enjoyed it! Homegrown zucchini is the best. Thanks, Kirsten!
I am absolutely obsessed with the dressing from this recipe! We make it all the time and use it in salads, as a marinade, and most recently, I just made chickpea grain bowls and used it as a topper. It’s so good! Thank you for sharing it! Appreciate you!
Wow, love these ideas for the dressing. Glad you found a new favorite!
Delicious and presents very well
My whole family loved it!
Thank you
You’re so welcome!
Delicious! We gobbled it and will make it again tomorrow since there’s a bunch of dressing leftover. I even forgot the walnuts. It didn’t matter! So easy too. Highly recommend.
I’m glad you enjoyed it so much! Thank you!!
Loved it!!!!
Yay!!!
This was really yummy! Loved the walnuts.
Wow. Nice and refreshing. I didn’t realize that you could peel a zucchini with a Y peeler. I am allergic to walnuts so substituted kalamata olives. It was great. I also peeled the zucchini and layered feta dip between the layers. Refrigerated it, cut it in pieces and stuck an olive on top. Interesting appetizer. Many thanks!!!
Is the nutrition information per 1 serving or the whole dish?
The nutrition is listed for one serving.
You are amazing!!!!!!
10 stars!!!
I love zuchini squash and can’t wait to try out this recipe! I practice eating vegan style so recipes that contain no animal food products are especially appreciated. Thank you for the ribbon making suggestion with a paring knife.
Let me know what you think once you do give it a try! You’re so welcome!!