This raw zucchini salad recipe is a simple, elegant summer side dish. It comes from &quot;Simple Beautiful Food&quot; by Amanda Frederickson and is reprinted with the publisher&#x27;s permission. To make this recipe vegan, replace the Parmesan with vegan Parmesan or dollops of vegan pesto.

Zucchini Salad

Lemon Vinaigrette (plus 1/4 cup minced shallot mixed in)

small-medium zucchini

pine nuts

chives

basil

Parmesan (optional)

Sea salt and black pepper

Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.

Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.

zucchini salad

Prep Time: 10 minutes

Servings: 4

Cost: $5.08 /serving

Author : Amanda Frederickson

Ingredients

Instructions

Top Similar Recipes from Across the Web

Zucchini Salad

Zucchini Salad

Zucchini Salad

Marinated Zucchini Salad

Zucchini Ribbon Salad

Greek Zucchini Salad

Keto zucchini salad

Zucchini Greek salad

Raw Zucchini Salad

Grilled zucchini salad

Mango zucchini salad

Zucchini Panzanella Salad

Zucchini Pasta Salad

Heirloom Tomato & Zucchini Salad

Zucchini Chickpea Quinoa Salad

Zucchini-Noodle "Pasta" Salad

Greek Zucchini Marinated Salad