I love this Zucchini Ribbon Salad so much. It feels like sunshine in a bowl, especially during warmer days. Always one of my favorite go-to recipes when I want something light, pretty, and refreshing.

The mix of soft zucchini ribbons with a tangy lemon dressing and fresh herbs makes it taste like summer. It’s elegant enough for guests, but simple enough to throw together in minutes.

For me, it was a great discovery—something so easy yet beautiful. The first time I made it, I was surprised how a few basic ingredients could create such a fancy-looking dish. The ribbons catch the dressing perfectly, and every bite is balanced with softness, zest, and crunch. If you want to serve a salad that looks like it took effort—but really didn’t—this is the one!

If you want, you can serve your zucchini ribbon salad as a light appetizer or with grilled chicken, fish, or shrimp. Some crusty bread on the side turns it into a perfect little meal. This salad is super easy to make, quick to dress up, and always looks impressive on the table.

What is Zucchini Ribbon Salad?

Zucchini Ribbon Salad is a fresh and simple salad made by shaving raw zucchini into thin ribbons and tossing it with a light dressing. It often includes lemon juice, olive oil, salt, pepper, and toppings like Parmesan cheese or herbs. It’s a raw, no-cook dish that keeps the zucchini crisp and refreshing.

Perfect for:

• A summer dinner party where you want something elegant but low-effort. It pairs beautifully with white wine and light mains.
• Quick weekday lunches when you want a veggie-forward meal that’s not boring.
• Impressing guests at brunch with a salad that looks restaurant-worthy.
• A starter dish for a larger Mediterranean-inspired dinner spread.
• Anyone trying to eat more veggies without sacrificing flavor or beauty.

Ingredients

• 2 medium zucchinis
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons chopped fresh mint or basil
• Optional: crushed red pepper flakes or toasted pine nuts for garnish

Kitchen Equipment You’ll Need

• Vegetable peeler or mandoline slicer
• Large mixing bowl
• Small bowl for the dressing
• Whisk or fork
• Salad tongs or clean hands for tossing

Making Zucchini Ribbon Salad Step by Step

Step 1:

Wash the zucchinis well and trim the ends. Using a vegetable peeler or mandoline, carefully slice the zucchinis lengthwise into thin ribbons. Try to keep them even in thickness so they absorb the dressing evenly. Place the ribbons into a large salad bowl.

Step 2:

In a small bowl, mix the fresh lemon juice, olive oil, salt, and pepper. Whisk until the dressing looks smooth and well combined. Taste and adjust the seasoning if needed—it should be tangy and bright.

Step 3:

Pour the dressing over the zucchini ribbons in the bowl. Using clean hands or salad tongs, gently toss everything together until the zucchini is evenly coated. Be careful not to break the ribbons—they are delicate.

Step 4:

Sprinkle the salad with shaved Parmesan cheese and freshly chopped herbs like mint or basil. For extra crunch or spice, you can add a pinch of red pepper flakes or a handful of toasted pine nuts on top.

Step 5:

This salad is best served fresh, as the zucchini will release water over time. You can let it sit for 5–10 minutes to let the flavors soak in, then serve right away as a light lunch, side dish, or appetizer.

Tips

• Use firm, fresh zucchini for the best ribbon texture—soft zucchini may break or get soggy.
• A mandoline gives super even ribbons, but a vegetable peeler works great too and is safer.
• Let the salad sit for 5–10 minutes after dressing for more flavor to soak into the zucchini.
• Add nuts or cheese right before serving to keep textures crisp and fresh, not soggy.
• For a chilled version, refrigerate for 15 minutes before serving to enhance the refreshing feel.
• Use both green and yellow zucchini for a more colorful, eye-catching dish that wows visually.

Optional Ingredients

• Shaved Parmesan or Pecorino Romano cheese
• Toasted pine nuts or slivered almonds
• Crushed red pepper for a little heat
• Cherry tomatoes, halved
• Fresh mint or basil leaves
• A drizzle of balsamic glaze for extra depth

How to serve Zucchini Ribbon Salad?

For special occasions, arrange the zucchini ribbons in a swirl on individual salad plates and top with cheese and nuts for a beautiful starter. It’s a great conversation piece and adds a gourmet touch.

As part of a lunch spread, serve the salad in a large shallow bowl next to grilled chicken or seafood. Add some toasted bread or a scoop of couscous for something more filling without losing the lightness.

If you’re bringing it to a potluck or picnic, store the ribbons and dressing separately, then toss them together right before serving. This keeps everything crisp and fresh, and makes transport easier too.

Is Zucchini Ribbon Salad healthy?

Yes, it’s very healthy! Zucchini is low in calories and high in fiber and water, making it great for hydration and digestion. The olive oil adds healthy fats, while lemon juice boosts vitamin C. If you skip or limit the cheese, it’s also dairy-free and vegan.

Variations and Substitutions

• Add cherry tomatoes: Halved cherry tomatoes add juiciness and color. Their sweet acidity balances the lemon dressing perfectly and gives a lovely pop. Great for extra moisture and a burst of flavor.
• Use spiralized zucchini: Instead of ribbons, spiralize your zucchini for a curly salad that’s just as fresh. It’s great for a different texture and fun presentation. Kids love the twisty look too!
• Swap lemon for lime: A lime-based dressing gives it a fun, tropical twist that pairs well with cilantro, jalapeños, or grilled shrimp. It brings out a new flavor profile while keeping it fresh.
• Make it creamy: Add a dollop of Greek yogurt to the dressing for a creamy lemon sauce. It changes the texture and makes it feel richer. You can also use a little tahini for a nutty version.
• Add fruit: Try thin slices of peaches or nectarines for a sweet-salty combo with cheese and herbs. It adds a summer vibe and a fresh surprise that’s unexpected but delicious.
• Go vegan: Leave out the cheese and add avocado slices for creaminess and healthy fats. You can also try nutritional yeast for a cheesy flavor. It becomes a full vegan side or main.
• Add grains: Mix in some cooked quinoa, couscous, or bulgur to make it more filling and lunch-worthy. It turns into a full meal bowl that’s still light and energizing.
• Include protein: Top with grilled shrimp, tofu, or chicken for a full meal. This makes it satisfying enough for dinner without being heavy. It’s perfect for healthy meal prep, too.

How to Store

Store leftover Zucchini Ribbon Salad in an airtight container in the fridge. It’s best eaten within 24 hours, as zucchini can become watery the longer it sits.

If possible, keep the dressing and ribbons separate until ready to eat. This helps maintain the crunch and keeps the flavors bright and fresh.

FAQ

How do I make zucchini ribbons without a mandoline?

You can use a regular vegetable peeler to make thin ribbons. Just hold the zucchini steady and peel along the length for long, wide strips that curl naturally.

Is this salad good for meal prep?

It’s great for short-term prep! Store the ribbons and dressing separately, then combine them right before eating to keep the salad fresh.

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well and adds nice color contrast. You can also mix both for a beautiful, two-tone salad.

What herbs go best in this salad?

Mint and basil are perfect. They add a refreshing flavor that pairs well with the lemon and zucchini. You can also try parsley or chives.

How can I make this salad more filling?

Add proteins like grilled chicken, shrimp, or tofu. You can also mix in cooked quinoa or couscous to turn it into a light main dish.

Is this salad kid-friendly?

Yes! The mild flavor and fun ribbon shapes make it appealing to kids. You can skip herbs or pepper if they prefer simple tastes.

What’s the best cheese to use?

Shaved Parmesan or Pecorino Romano adds a salty bite that goes well with lemon and olive oil. Feta works too if you like a tangier flavor.

Can I use a bottled lemon juice?

Fresh lemon juice is best for flavor, but if you’re in a pinch, bottled lemon juice works too—just use a little less, and taste as you go.

Zucchini Ribbon Salad

Recipe by Wasian CookeryCourse: SaladsCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

00

minutes

Total time

10

minutes

Zucchini Ribbon Salad is a fresh, light dish made with thinly sliced zucchini, lemon dressing, and herbs. It’s quick to prepare, looks beautiful, and tastes bright and refreshing.

Ingredients

• 2 medium zucchinis

• 1/2 lemon, juiced

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/4 cup shaved Parmesan cheese

• 2 tablespoons chopped fresh mint or basil

• Optional: crushed red pepper flakes or toasted pine nuts for garnish

Directions

• Wash the zucchinis well and trim the ends. Using a vegetable peeler or mandoline, carefully slice the zucchinis lengthwise into thin ribbons. Try to keep them even in thickness so they absorb the dressing evenly. Place the ribbons into a large salad bowl.
• In a small bowl, mix the fresh lemon juice, olive oil, salt, and pepper. Whisk until the dressing looks smooth and well combined. Taste and adjust the seasoning if needed—it should be tangy and bright.
• Pour the dressing over the zucchini ribbons in the bowl. Using clean hands or salad tongs, gently toss everything together until the zucchini is evenly coated. Be careful not to break the ribbons—they are delicate.
• Sprinkle the salad with shaved Parmesan cheese and freshly chopped herbs like mint or basil. For extra crunch or spice, you can add a pinch of red pepper flakes or a handful of toasted pine nuts on top.
• This salad is best served fresh, as the zucchini will release water over time. You can let it sit for 5–10 minutes to let the flavors soak in, then serve right away as a light lunch, side dish, or appetizer.