Shaved Zucchini Salad

This zucchini salad is a jumble of raw shaved summer vegetables including zucchini, summer squash, fennel, and cucumber along with herbs, lemon, and olive oil that comes together easily and doesn’t even require you to turn on the stove. Sounds like summer to us.

Two white bowls filled with shaved zucchini salad, topped with dill sprigs and two forks on the side.

This zucchini salad just sorta tastes like summer goodness in that exquisitely natural yet delicious way that irresistibly I-can’t-stop-eating-this-because-it-tastes-sooooo-good-yet-it’s-also-healthy-for-me sorta way. It’s a pleasing jumble of sweet zucchini and bracing fennel and bitter parsley and tart citrus. And best yet, the only effort involved in this raw shaved salad is a little vegetable peeler action. No need to even turn on the stove. Simple summer supper, anyone? Originally published August 2, 2017.Renee Schettler Rossi

Zucchini Salad

  • Quick Glance
  • (1)
  • 15 M
  • 20 M
  • Serves 2 to 4
5/5 - 1 reviews
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Ingredients


Directions

Using a vegetable peeler, a handheld shaver, or a mandoline, shave the zucchini lengthways into thin ribbons. Repeat with the fennel and cucumber.

Place the shaved vegetables in a large serving bowl and sprinkle with the dill and parsley. Dribble with some really lovely extra-virgin olive oil and then squeeze with the lemon or yuzu juice and season with salt and pepper to taste. That’s it. You’re done.

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Recipe Testers' Reviews

This zucchini salad recipe makes a perfect summer salad. It’s light and refreshing and can be made with fresh vegetables from your home garden or farmers market.

The prep time takes about 30 minutes, but once everything is chopped and sliced, the rest of the preparation only takes about 5 minutes.

Super simple and easy, this zucchini salad makes a great main dish meal for 2 and even got a thumbs up from a dill-avoiding spouse. Extra points for being vegan. I used mostly lemon (as fresh yuzu was not easily available) but to have a bit of that perfumed tartness I added some bottled yuzu that I keep on hand.

Slicing zucchini and cucumbers is easy and safely done with a good veggie peeler. The fennel is a bit firm, so I carefully shaved it on a small mandoline, paying good attention (you might like to leave the bulb whole and not trim the stems much so you can use them as a safe handle if using this method or a sharp Microplane-type box grater with a thin slicing slot).

I chose a nicely flavored EVOO. Because dill isn’t universally popular in our kitchen, I used just the feathery fronds from the fennel in place of the dill since normally dill isn’t popular in our household. Verdict is it was good but the dill provided more flavor. I think this is a flexible recipe and you could use other vegetables and green herbs of choice. I liked the more forward flavor of the yuzu, which I used in equal amounts in my second version and I didn’t add additional salt since the bottled yuzu was salted. Fresh yuzu is lovely.

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