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+ servings

Zucchini Salad

rate this recipe:
5 from 18 votes
Prep Time: 10 mins
Serves 4
This raw zucchini salad recipe is a simple, elegant summer side dish. It comes from "Simple Beautiful Food" by Amanda Frederickson and is reprinted with the publisher's permission. To make this recipe vegan, replace the Parmesan with vegan Parmesan or dollops of vegan pesto.


  • Lemon Vinaigrette, plus 1/4 cup minced shallot mixed in
  • 3 small-medium zucchini
  • 1/4 cup toasted pine nuts
  • 1 tablespoon chopped chives
  • Handful of basil
  • Shaved Parmesan, optional
  • Sea salt and freshly ground black pepper


  • Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.
  • Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.