Zucchini Salad
This zucchini salad recipe pairs ribbons of raw zucchini with lemon vinaigrette, shaved Parmesan, and herbs for a light, summery side dish!
Foto: Well Plated
Ingredients
- 1 ½ pounds zucchini (about 3 large; or use a mix of zucchini and yellow summer squash)
- ½ teaspoon kosher salt (plus additional to taste)
- ¼ cup coarsely grated or shaved parmesan
- ¼ teaspoon ground black pepper
- 2 tablespoons finely chopped fresh chives (basil, or a mix, plus additional for serving)
- 1 tablespoon extra-virgin olive oil
- Juice of 1 small lemon (about 2 ½ tablespoons)
- ⅓ cup toasted sliced almonds (optional)
Steps
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With a vegetable peeler, slice the zucchini into thin ribbons (you can also use a mandoline to slice them into very thin coins). Place in a large colander and toss with the salt. Place over a large bowl and let drain 15 minutes. Shake the colander to remove as much excess liquid as you can. Pat dry with paper towels then transfer to a serving platter. To pat dry, I like to grab a few ribbons at a time with one hand, then hold them up and dry them with paper towels that I'm holding in my other hand, then set them on the platter (you can also spread them out on paper towels and pat dry if that's easier for you).
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Top with Parmesan, black pepper, and chives. Drizzle the oil and lemon juice over the top. With your hands, gently toss to coat. Taste and adjust the seasoning as desired. I usually add a pinch or two more of salt.
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Sprinkle on the almonds and additional Parmesan and herbs. Enjoy immediately, or chill for 10 minutes prior to serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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