zucchini salad

Zucchini Salad Recipe

This zucchini salad is a fresh and flavorful side for any summer meal. And with a short list of ingredients and a deliciously fresh homemade dressing, this salad is ready to serve in no time.

Prep: 15 minutesCook: 2 minutesTotal: 17 minutes
Fat 11 Carbs 7 Protein 2
Yield 4-6 1x


  • 3 medium zucchini, thinly sliced into strips
  • 1 small red onion, thinly sliced
  • 1/4 cup chopped dill, de-stemmed 
  • 2 green onions, sliced into strips
  • 1/4 cup raw pine nuts
  • 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
  • 1/8 teaspoon ground pepper


  1. Begin by using a mandolin to slice the zucchini lengthwise into 1/8-inch thick ribbons. Place them in a bowl. 
  2. Add the red onion, dill, and green onion into the bowl with the zucchini and set aside. 
  3. Next, place the pine nuts into a small skillet pan and toast the pine nuts over medium/low heat until they are golden brown (3-5 minutes depending on stove). 
  4. When the pine nuts are toasted immediately pour them into a bowl so they do not continue to cook. 
  5. Prepare the dressing by adding the olive oil, red wine vinegar, lemon juice, lemon zest, honey, salt, and pepper into a Mason jar. Cover and shake the jar until all of the ingredients are combined. 
  6. Pour the dressing over the sliced zucchini and toss the ingredients in the dressing. 
  7. Fold the greens and pine nuts into the salad. 
  8. Serve immediately or place the salad into the fridge to chill.

Nutrition Facts

Serving Size: 1/6 Calories: 138 Sugar: 3 Sodium: 109 Fat: 11 Carbohydrates: 7 Fiber: 2 Protein: 2 Cholesterol: 0
Author: Linley RichterCategory: SaladsMethod: Stove TopCuisine: American

Keywords: zucchini salad

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