This zucchini salad is a bright, crisp side dish that’s perfect for warm-weather meals. With a short list of ingredients and a quick, homemade dressing, it comes together in minutes and highlights the fresh flavor of raw zucchini.
Zucchini Season is Here!
Now is prime zucchini season, and this versatile vegetable shines in many preparations. While we often grill, roast or bake zucchini, eating it raw is a refreshing option that keeps its crunch and bright flavor. This salad showcases raw zucchini paired with herbs, a simple vinaigrette and toasted pine nuts for texture.
It’s ideal for picnics, barbecues, easy weeknight dinners, or a healthy lunch. The recipe is flexible, so you can tweak amounts or swap greens to use what you have on hand.
The Perfect Zucchini Salad
This version has become a favorite because it’s fast, bright and balanced. Thinly sliced zucchini makes an elegant base; red onion and fresh dill bring pungency and herbaceousness; a lemon-forward dressing adds acidity and sweetness; and toasted pine nuts give a pleasant crunch. A handful of arugula or microgreens folded in at the end adds color and peppery notes.
Simple Dressing for Zucchini Salad
The dressing is straightforward and made from pantry staples. It livens the salad without overpowering the vegetables.
- Extra-virgin olive oil
- Red wine vinegar
- Fresh lemon juice
- Lemon zest
- Honey
- Salt and pepper
Quick method: Combine the olive oil, red wine vinegar, lemon juice, lemon zest, honey, salt and pepper in a jar or small bowl and whisk or shake until emulsified. Taste and adjust seasoning before tossing with the zucchini.
Choose the Perfect Zucchini
Any size zucchini will work, but medium ones are easiest for raw salads since they have smaller seeds and less water. If you harvest very large zucchinis from the garden, use fewer of them—one or two large ones often replace three medium. Trim the ends, wash thoroughly, and slice as directed below.
How to Make Zucchini Salad – Step by Step
The salad looks elegant but is simple to prepare. Follow these steps for the best texture and flavor.
Slice the zucchini
Use a mandolin or a very sharp knife to slice the zucchini lengthwise into thin 1/8-inch ribbons. Place the ribbons in a mixing bowl so they’re ready to be dressed.
Add the aromatics
Thinly slice a small red onion and add it to the bowl along with roughly chopped fresh dill and sliced green onions.
Toast the pine nuts
Heat a small skillet over medium-low and toast the pine nuts until they’re golden and fragrant, about 3–5 minutes. Stir frequently and transfer them to a cool bowl right away to prevent burning.
Make the dressing
Combine 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons lemon zest, 1 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper in a jar or bowl. Shake or whisk until well blended.
Toss and finish
Pour the dressing over the zucchini and toss gently to coat. Fold in 1 cup of arugula or microgreens and the toasted pine nuts just before serving so they stay crunchy.
Serve & Enjoy!
Serve the salad immediately for the best crunch, or chill it briefly in the refrigerator. It pairs well with grilled proteins, sandwiches or as part of a summer spread.
Don’t Have a Mandolin?
If you don’t have a mandolin, there are other ways to get thin zucchini slices:
- Use a spiralizer for long ribbons or noodles.
- Slice the zucchini into very thin medallions.
- Cut into thin strips with a sharp knife.
Can You Eat Zucchini Raw?
Yes. Raw zucchini is crisp and mild, and it makes a great base for salads because it absorbs dressings while retaining texture. In this recipe, raw zucchini pairs nicely with crunchy red onion and fresh dill.
Is Zucchini Healthy?
Zucchini is a nutritious, low-calorie vegetable that contains vitamins such as vitamin C and several B vitamins, along with minerals like magnesium. It also provides antioxidants and fiber while being naturally low in fat. Combined with olive oil and fresh herbs, this salad makes a light, nutrient-dense side.
Leftover Zucchini?
If you have extra zucchini, try other preparations such as grilling, baking, or baking into quick breads. Thin slices are great for lasagnas or stuffed vegetable dishes, and spiralized zucchini works well as a low-carb noodle alternative.
Storage
This salad is at its best the day it’s made when the zucchini and onion remain crisp. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 2–3 days. Note that the zucchini will soften over time and the pine nuts may lose some crunch.
Ingredients
- 3 medium zucchini, thinly sliced into strips
- 1 small red onion, thinly sliced
- 1/4 cup chopped dill, stems removed
- 2 green onions, sliced into strips
- 1/4 cup raw pine nuts, toasted
- 1 cup arugula or microgreens
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon honey
- 1/4 teaspoon salt and 1/8 teaspoon ground pepper
Instructions
- Slice zucchini lengthwise into thin 1/8-inch ribbons and place in a bowl.
- Add sliced red onion, chopped dill and green onions to the bowl.
- Toast pine nuts in a small skillet over medium-low heat until golden, then transfer to a bowl to cool.
- Whisk or shake olive oil, red wine vinegar, lemon juice, lemon zest, honey, salt and pepper until combined.
- Pour the dressing over the zucchini and toss gently to coat.
- Fold in arugula or microgreens and the toasted pine nuts.
- Serve immediately or chill briefly before serving.
Nutrition (approx. per serving)
Calories: 138 kcal; Carbohydrates: 7 g; Protein: 2 g; Fat: 11 g; Fiber: 2 g; Sugar: 3 g. Nutrition values are approximate and intended as a guideline.
