This salad is raw zucchini shaved into thin ribbons, tossed with a lemon-Dijon dressing, toasted almonds, and fresh herbs. No cooking required, and it comes together in about fifteen minutes. It’s the right call when zucchini is cheap and abundant and you need something fresh without turning on the stove.
Shopping notes
- Zucchini: Smaller zucchini (under 7 inches) have fewer seeds and less water, so the ribbons hold up better. Larger ones work — just peel past the seedy core.
- Slivered almonds: These are the priciest ingredient per ounce. Sunflower seeds or roughly chopped walnuts toast just as well and cost less. Pumpkin seeds also work.
- Fresh basil and mint: If you only have one, use it — the salad doesn’t collapse without both. Flat-leaf parsley is a reasonable stand-in for either.
- Maple syrup: A small amount balances the lemon. Agave works. So does a pinch of sugar dissolved in the dressing.
- Nutritional yeast: Adds a savory, slightly cheesy note. Skip it if you don’t have it — the salad is still good without it.
Before you start
The only technique that matters here is how you use the peeler. Press firmly and pull in one long, steady stroke from stem to tip — short, hesitant strokes give you chunks, not ribbons. Rotate the zucchini a quarter turn after each pass and stop when you hit the seedy center. The second thing worth knowing: let the dressed ribbons rest for five minutes before you add the almonds and herbs. The salt and lemon draw out a little moisture and soften the zucchini just enough so it stops tasting raw and starts tasting like a salad. Don’t skip that rest, and don’t let it go longer than ten minutes or the ribbons go limp.
Mistakes to avoid
- Using wet zucchini: If your zucchini was just washed, dry it thoroughly before peeling. Extra surface water dilutes the dressing immediately and makes the whole thing watery.
- Overdressing: Add the dressing gradually. Zucchini ribbons are delicate and thin — too much dressing and they collapse into a soggy pile. You may not need all of it.
- Adding almonds too early: Toasted almonds go soft fast once they hit the acid in the dressing. Add them right before serving, not during the rest period.
- Skipping the emulsification step: The Dijon needs to be whisked with the lemon juice before the oil goes in. If you just pour everything together, the dressing separates and pools at the bottom instead of coating the ribbons.
- Serving it cold from the fridge: This salad tastes best at room temperature. If you prepped the zucchini ahead and refrigerated it, let it sit out for five minutes before dressing and serving.
Keeping and reheating
This salad does not keep well once dressed — the ribbons go soft and watery within an hour. If you want to prep ahead, store the undressed ribbons in an airtight container in the fridge for up to one day, and keep the dressing in a small jar. Dress and add toppings right before eating. There is no freezer option for this one. Skip the garnish of extra herb sprigs on top if you’re serving a crowd — not worth the extra dish when the herbs are already tossed through.
Zucchini Ribbon Salad with Lemon–Herb Dressing
Equipment
- Y-peeler or mandoline
- Microplane zester
- Chef’s knife and cutting board
- Large mixing bowl
- Small jar with lid (for dressing)
- Sheet pan
- Parchment paper (optional)
- Tongs or salad servers
Ingredients
- ¼ cup sliced almonds raw; toast for best flavor. Pistachios or pine nuts also work
- 1 teaspoon lemon zest from 1 organic lemon, finely zested for aroma
- 2 tablespoons fresh lemon juice freshly squeezed for brightness
- 3 tablespoons extra-virgin olive oil fruity, cold-pressed for a lush finish
- 1 teaspoon Dijon mustard smooth, for emulsification and gentle heat
- 1 teaspoon maple syrup balances the lemon’s acidity without overshadowing it
- ¼ teaspoon fine sea salt plus more to taste for finishing
- ⅛ teaspoon freshly ground black pepper freshly cracked for the best aroma
- 3 medium zucchini about 1.5 lb total; choose firm, slender, glossy squash
- ¼ cup fresh basil leaves loosely packed; thinly sliced (chiffonade)
- 2 tablespoons fresh mint leaves thinly sliced; adds cooling lift
- 2 tablespoons capers drained and rinsed; optional briny pop
- 2 tablespoons vegan Parmesan, shaved optional; or use 1 tablespoon nutritional yeast for a savory note
- 1 pinch red pepper flakes optional gentle heat
- ¼ cup microgreens optional garnish (e.g., pea shoots or arugula sprouts)
- 1 pinch flaky sea salt to finish, optional
Instructions
- Toast the Almonds: Preheat the oven to 325°F (165°C). Spread the sliced almonds on a parchment-lined sheet pan and toast for 7–8 minutes until lightly golden and fragrant. Let cool on the pan. (Stovetop option: toast in a dry skillet over medium heat, stirring often, 3–4 minutes.)
- Make the Lemon–Herb Dressing: In a small jar, combine lemon juice, lemon zest, Dijon, maple syrup, fine sea salt, and black pepper. Add the olive oil. Seal and shake vigorously for 20–30 seconds until emulsified and glossy. Taste; it should be bright, lightly sweet, and balanced.
- Ribbon the Zucchini: Trim ends. Using a Y-peeler, shave long, thin ribbons down the length of each zucchini, rotating as you go. Stop when you reach the seedy core (reserve cores for stocks or dice and add if you like extra crunch). Ribbons should be flexible, translucent at the edges, and not breaking.
- Season and Soften: Place zucchini ribbons in a large mixing bowl. Drizzle with half of the dressing and toss gently with tongs to coat. Let stand 5 minutes—the ribbons will glisten and relax slightly while staying crisp-tender.
- Finish the Salad: Add basil, mint, capers (if using), red pepper flakes (if using), and most of the toasted almonds. Drizzle in more dressing to taste and toss gently. Adjust salt and pepper if needed.
- Plate and Garnish: Twirl small nests of ribbons into shallow bowls. Scatter remaining almonds, shave vegan Parmesan over the top (or sprinkle nutritional yeast), add microgreens, and finish with a whisper of flaky sea salt and fresh pepper. Serve immediately.
Notes
Michelle’s Tips:
- Choose Great Zucchini: Small to medium, firm, and glossy squash have fewer seeds and sweeter flesh.
- Extra Silkiness: Add 1 tablespoon more olive oil for a plusher mouthfeel if your lemons are very tart.
- Nut Swap: Pistachios or pine nuts toast beautifully; sunflower seeds keep it nut-free.
- More Umami: A splash (1/2 teaspoon) of white miso whisked into the dressing adds savory depth.
- Make it Heartier: Fold in 1 cup cooked and cooled white beans or chickpeas right before serving.
- Faster Almond Toasting: Preheat the sheet pan; nuts will toast closer to 6–7 minutes at 325°F (165°C). Watch closely—color changes quickly at the end.
Serving Suggestions:
For a restaurant-worthy plate, twirl ribbons into loose mounds and layer textures: glossy zucchini, flecks of bright green herbs, ivory almond slivers, and pale shavings of vegan Parmesan. A chilled glass of sparkling water with a lemon twist or a crisp Sauvignon Blanc pairs beautifully. Perfect doneness shows in ribbons that bend without snapping, almonds that are just golden, and an aroma of fresh citrus and sweet basil.Culinary Context:
This salad nods to Italian carpaccio di zucchine, a raw preparation that relies on impeccable produce and a balanced vinaigrette. I first tasted a version in Liguria, where lemon, basil, and olive oil sing in harmony—this vegan rendition preserves that spirit with a few modern touches.Optional Advanced Instructions:
- Make-Ahead: Dressing keeps 3 days refrigerated; shake before using. Toast nuts up to 5 days ahead once fully cooled and stored airtight.
- Parallel Prep: Toast nuts while you ribbon the zucchini to streamline the workflow.
- No Y-Peeler? Use a mandoline on a paper-thin setting. A spiralizer with a wide ribbon blade works in a pinch (texture will be curlier).
Timing (must match instructions):
Prep Time: 20 minutes (0 hr 20 min)Cook Time: 8 minutes (0 hr 08 min)
Total Time: 28 minutes (0 hr 28 min)
Nutrition
Common questions
Can I use a mandoline instead of a vegetable peeler?
Yes, a mandoline set to 1–2mm works well and is faster for large batches. Just watch your fingers — the zucchini gets slippery, and a cut-resistant glove is worth using.
Can I make this without fresh herbs if I only have dried?
Dried herbs won’t work here — they stay gritty and don’t distribute evenly through raw ribbons. If fresh basil or mint isn’t available, thinly sliced green onion or a handful of arugula are better substitutes than dried herbs.
My zucchini ribbons released a lot of liquid. Did I do something wrong?
Not necessarily — larger or older zucchini have more water content and will release more liquid. Drain the ribbons and pat them gently with a paper towel before serving, and hold back some of the dressing so the salad doesn’t get soupy.
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