Zucchini Ribbon Salad with Lemon–Herb Dressing

Michelle Davis

Raw zucchini is shaved into thin ribbons and tossed with a lemon-herb vinaigrette of olive oil, garlic, basil, and mint. Toasted almonds add crunch, and the whole salad comes together in about 15 minutes with no cooking required. It works well as a light starter or a side dish alongside grilled vegetables or grain bowls.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Total Time 28

Course Salad

Cuisine Mediterranean

Servings bowls

Calories 172 kcal

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

Calories: 172kcalCarbohydrates: 8gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 333mgPotassium: 466mgFiber: 3gSugar: 5gVitamin A: 517IUVitamin C: 31mgCalcium: 84mgIron: 1mg

Keyword Gluten-free, raw zucchini, summer salad, vegan salad, zucchini ribbon salad

Tried this recipe?