Zucchini Salad
This Zucchini Salad is a refreshing, light, and flavorful dish featuring thinly sliced zucchini tossed in a zesty lemon-garlic dressing with fresh herbs and parmesan. It's quick to prepare, requires minimal ingredients, and is perfect as a side dish or a light meal. Whether served raw or slightly grilled, this salad highlights the natural sweetness and crisp texture of zucchini.
Equipment
- 1 Mandoline slicer or sharp knife
- 1 large mixing bowl
- 1 Small whisk or fork
- 1 Measuring Spoons Set
- 1 Grater or vegetable peeler
- 1 Salad tongs
Ingredients
For the Salad:
- 2 medium zucchini thinly sliced or spiralized
- ¼ cup parmesan cheese grated or shaved
- ¼ cup fresh basil chopped
- ¼ cup cherry tomatoes halved (optional)
- ¼ cup toasted pine nuts or almonds optional
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes optional, for heat
Instructions
Prepare the Zucchini
- Thinly slice the zucchini into rounds or use a spiralizer for noodle-like strands. If using a mandoline, adjust it to 1/8-inch thickness for best results.
Salt and Drain (Optional)
- If you prefer a crisp texture, sprinkle the zucchini slices with a pinch of salt and let them sit for 10 minutes.This helps draw out excess moisture. Pat dry with a paper towel before proceeding.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, black pepper, and red pepper flakes until well combined.
Assemble the Salad
- In a large mixing bowl, toss the zucchini with the dressing until evenly coated. Add cherry tomatoes, fresh basil, and toasted pine nuts.
Add Parmesan and Serve
- Sprinkle with grated or shaved parmesan cheese. Serve immediately or let the flavors meld for 10-15 minutes before serving.
Notes
- For extra crunch, add toasted sunflower seeds, croutons, or chopped almonds.
- For a creamy twist, mix in crumbled feta or goat cheese instead of parmesan.
- Grilled Variation: Lightly grill the zucchini slices for 1-2 minutes on each side before assembling the salad.
- Make it Vegan: Omit the parmesan or replace it with nutritional yeast.