Shaved Zucchini Salad
My zucchini plants have been really taking off lately and the other morning I noticed that I finally had some young, tender vegetables to harvest! After seeing many variations of a shaved zucchini salad online, I knew that I had to try my own variation—it felt like the perfect time. Now that I tried it, I can confirm that I love it. Thin ribbons of tender zucchini tossed with fresh basil and mint, chopped pistachios, and a bright, zippy dressing make for the perfect spring salad.
SHAVED ZUCCHINI SALAD TIPS
Although these shaved zucchini ribbons may look fancy, they are deceptively easy. No, you do not need a mandolin. All you need is a standard vegetable peeler, like this! Now let’s talk about the zucchini. As mentioned above, I was able to harvest some young, baby zucchini so I was able to peel the whole vegetable to create these ribbons. That said, if you are using a larger, more mature zucchini, you may want to shave up until you hit the seeds and then flip the vegetable and shave the other side. I do think the youngest and most tender zucchini is ideal for this dish but no matter what kind you use, the results will still be delicious.
SHAVED ZUCCHINI SALAD ADD-INS
My favorite add-ins for this shaved zucchini salad include fresh basil, mint, and pistachios. I find that they work really nicely together. For the dressing, the most important ingredients will be good olive oil and good vinegar. I made the version you see here with some champagne vinegar and boy was it good! Bright and zippy. That said, you could also use rice vinegar, red wine vinegar, sherry vinegar, or even an apple cider vinegar. The tender ribbons of zucchini are just begging for a nice hit of acidity. For some crunch, I love adding raw pistachios that are roughly chopped but walnuts or almonds would also be scrumptious. To finish the salad, a good sprinkling of flaky salt and freshly cracked black pepper is all you need. Taste and season as you go until your tastebuds are satisfied.
ENJOY THIS SHAVED ZUCCHINI SALAD
Now that has got to be one of the easiest salads you’ve ever seen, right? If you are growing some of your very own zucchini or you spot some at your local market or grocery store, give this shaved zucchini salad recipe a try. It’s lovely, light, and super refreshing—perfect to enjoy on a warm spring day. If you do make it, please let me know in the comments below.
Thanks for being here and happy cooking, friends!
-Timothy
Shaved Zucchini Salad
Ingredients
- 3 cups thinly shaved zucchini, see instructions
- 1 small handful fresh basil leaves
- 1 small handful fresh mint leaves
- 1 tablespoon olive oil, plus more to taste
- 1 ½ tablespoons desired vinegar, rice, champagne, sherry, or red wine
- 2 tablespoons chopped raw pistachios, plus more to taste
- Flaky salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Shave the zucchini: Using a vegetable peeler, shave zucchini into thing ribbons. If the zucchini is on the larger side, shave the flesh until you hit the seeds and then flip it around and shave the other side. If using small, baby zucchini, you can get away with shaving the seeds as they are very small and undeveloped.
- Add the herbs and dress the ribbons: Place the zucchini ribbons in a large bowl. Shower over the fresh herbs and then add the olive oil, desired vinegar, pistachios, salt, and pepper. Mix well and give it a taste. Season with more vinegar, salt, and pepper, if needed. Go with what feels good to you!
- Serve: Transfer the salad beautifully into two bowls and enjoy immediately!
This looks divine. I’d love to make some farro for the side or to go in it, too. 🙂
Ooh, that sounds great! I think the chewy texture of farro would be amazing with this. Thanks for being here!