Recipe: Zesty Zucchini Salad with Lemon Vinaigrette

A simple, no-cook recipe that boasts a tangy and refreshing taste best appreciated during the warm summer months.

Have you exhausted all recipe possibilities when it comes to cooking with the summer squash your garden keeps producing? Take that zucchini and use it in this quick and delicious salad recipe which can replace any standard side staple (cole slaw, perhaps?) at your next backyard barbecue. If you do not have a spiralizer, you can easily find zoodles in almost every major market. You can also slice your zucchini with a mandolin (using the serrated blade), or you could just purchase pre-packaged, thin zucchini slices. No matter how you slice it, it’s delicious. This recipe has that delicious, tangy and refreshing taste best appreciated during the warm summer months. I hope you enjoy it.

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Makes: 6 to 8 servings
Preparation Time: 20 minutes




For the vinaigrette:
Zest of two lemons
Juice of two medium lemons – about 4 tablespoons
2 tablespoons of olive oil
1 tablespoon of honey
1 tsp of Dijon mustard (optional)
1 tsp of salt (or to taste)
½ tsp or more of fresh ground black pepper
pinch of red pepper flakes

For the salad:
1 white and pale green scallion, sliced thinly (or more if you like)
½ cup of silvered almonds
4 medium zucchini, spiralized or sliced into thin rounds or batons (about 20 ounces)
½ cup of shredded carrot
¼ cup of minced parsley (or other herbs of your choice)



Whisk all the ingredients for the vinaigrette together and set aside.

Place all the salad ingredients in a bowl and toss.

Pour the dressing over the salad and toss to combine.

Being that zucchini naturally weeps liquid, I use about half of the vinaigrette on the salad recipe. You can add more or less based on your preference. I like to use the leftover vinaigrette as a dressing for greens or roasted potatoes which provides a healthier option to mayonnaise based dressings. This salad dressing is zesty and tangy, but if you prefer things a little more mellow, you can always reduce the amount of lemon juice in the recipe. I couldn’t leave you without sharing one more very important use for any leftover vinaigrette; splash some on your favorite chicken wrap or pulled pork sandwich for a burst of flavor. The options are truly endless!



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