Fresh Zucchini Salad with Lemon Vinaigrette
This looks like a green spaghetti right, is that what your thinking? No pasta was cooked in the making of this zucchini salad!! In fact no pasta is IN this zucchini salad, although it does looks like it though. Maybe it should have been called Zucchini pasta??
Either way it is soft, luscious and fresh with the hint of lemon throughout each bite!
Now’s the time to get your fresh zucchini at any farmers market or any market for that matter. Or maybe you have a garden and soon you’ll have zucchini coming out of your ears right? This uses 4 medium zucchini or how ever many you need to make up 6 cups shredded.
You certainly don’t need to shred the zucchini, but I find the lemon dressing really gets absorbed so well when shredded. You could easily just slice, dice or use a vegetable peeler to make ribbon style slices. Whatever you fancy, you will love this simple side dish to any summer dinner!
Add some fresh parsley, basil, scallions and even a bit of creamy goat cheese sprinkled over the top if you like!
To shred the zucchini I used a Pampered Chef vegetable peeler with the serrated side. Or you can use a food professor.
You could also purchase these fabulous ones if you’re in need of some new ones!
Messermeister 3-pc. Pro-Touch Peeler Trio
Seen here topped with dried chopped cherries, slivered almonds and goat cheese!
Fresh Zucchini Salad with Lemon Vinaigrette
Ingredients
- 4 medium zucchini shredded or 6 cups
- 3 tablespoons extra virgin olive oil
- juice of 2 lemons or 3 tablespoons
- zest of 1 lemon
- 1/2 teaspoon salt
- pepper to taste
- 1/4 cup fresh chopped basil & parsley
- Optional toppings: dried cherries sliced almonds, goat cheese
Instructions
- Shred, dice or slice zucchini to equal 6 cups total. In a small bowl, whisk together, oil, lemon juice, zest, salt and pepper.
- Pour dressing over zucchini and fresh basil and parsley and toss gently.
- Top with additional toppings if desired.
- Keep refrigerated.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
did you use 14 cup of Parsley and 1/4 cup of basil or combination of both as 1/4 cup.
Thanks.
I used 1/4 cup of both.
I made this and it was a little too wet. The next time I will squeeze out the excess water from the shredded zucchini. I added halved grape tomatoes and fresh corn for a more substantial summer salad. I also used bottled lemon juice bc that’s what I had on hand, but fresh-squeezed would probably be a better choice.
this is so Yummy!! I made it 3 times already and when I posted my pic to facebook all wanted the recipe
Thank you!
So good if you add some avocado!!
Great simple recipe. I LOVE zucchini and lemon…and am always trying to come up with creative ways to eat these like pasta. I bet spaghetti squash might also work!
thanks Annie!
This looks so good!! Perfect for summer. I bought a spiralizer recently but haven’t used it yet. I’m thinking a serrated peeler like that would do the trick and is so much smaller!
Thanks Aggie, it is so delish! I felt like I was enjoying spaghetti! Yet cold and refreshing!
Pasta is something I crave ALL the time…. I’ve used spaghetti squash and was thrilled to see it cured that craving and my family loved it. So I will definitely be trying this very soon!!!!
wait, dont you have to boil it??? it doesnt say…
No boiling or cooking at all, perfect as is.