Shaved Zucchini Salad Recipe
This salad features paper-thin slices of fresh zucchini, achieved with a mandoline, tossed in a tangy lemon vinaigrette with chopped herbs. The final dish has a crisp, delicate texture with vibrant green ribbons and bright flavors, served raw as a light summer starter or side.
Equipment
- Vegetable peeler or mandoline
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
Ingredients
- 2 medium zucchinis preferably organic for best flavor: Thinly shaved zucchini creates tender ribbons that form the base of the salad.
- 2 tablespoons lemon juice freshly squeezed: Adds brightness and acidity that balances the olive oil.
- 2 tablespoons olive oil extra virgin recommended: Provides richness and helps coat the zucchini evenly.
- 2 tablespoons fresh herbs such as parsley and dill, finely chopped: These herbs add freshness and subtle aromatic flavor.
- Flaky sea salt to taste: Enhances the natural sweetness of the zucchini.
- Freshly ground black pepper to taste: Adds mild warmth and seasoning.
Instructions
- Wash the zucchini and trim the ends.
- Use a vegetable peeler or mandoline to shave the zucchini into thin ribbons.
- Place the zucchini ribbons in a large bowl.
- Add freshly squeezed lemon juice and olive oil.
- Sprinkle in chopped fresh herbs.
- Season with flaky sea salt and freshly ground black pepper.
- Toss gently to coat the zucchini evenly.
- Taste and adjust seasoning if needed.
- Let the salad rest for about 2–3 minutes so the flavors combine.
- Serve immediately.
Notes
For extra flavor, add a pinch of red pepper flakes or a drizzle of honey to the vinaigrette. Use a sharp mandoline for best paper-thin slices and exercise caution during slicing.