Zucchini ribbon salad is an elegant side dish to add to your next summer meal. Zucchini is thin sliced into ribbons, then tossed with red onion, fresh basil, sunflower seeds, and shaved parmesan in a homemade lemon vinaigrette dressing.
Recipe summary
Flavor/texture: Tender ribbons of zucchini are tossed with onion, parmesan, fresh basil, and crunchy sunflower seeds to create this bright, fresh, summery salad.
Made with fresh ingredients: You'll need two medium zucchini, red onion, and fresh basil - a great way to use up that summer garden produce.
Serves: 4 people
Great for: Summer side dish, serving with burgers or grilled chicken.
Similar to: All Green Salad, Zucchini Noodle Salad, and Summer Vegetable Pasta Salad
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Ingredients and substitutions
- Zucchini - You'll need about two medium zucchini for this recipe, plus a mandoline slicer or a vegetable peeler.
- Red onion - Adds flavor and color to your salad. If your red onion tastes a bit harsh or sharp, rinse the slices under cold water. This mellows their flavor.
- Parmesan - Shaved parmesan works best in this recipe.
- Basil - Fresh basil leaves add a bright, summery flavor to your salad. I don't recommend omitting them. Basil can be substituted with mint leaves for a different flavor.
- Sunflower seeds - Can be substituted with sliced almonds or pine nuts if desired.
- Olive oil - Extra virgin olive oil is used as the base for your salad dressing.
- Lemon juice - Adds a light, citrusy flavor to your salad dressing. This can be substituted with apple cider vinegar if needed, but I think lemon juice adds the most complementary flavor.
- Dijon mustard - Adds tanginess and acts as an emulsifier for your dressing.
- Salt & pepper - Enhances the flavor of your salad.
How to make zucchini ribbons
- Mandoline slicer - What I used in the photos. Easy to use and makes consistent ribbons of the same thickness.
- Vegetable peeler - Quick and inexpensive. If you don't have a mandoline slicer, you likely have a vegetable peeler in your kitchen for peeling potatoes and other veggies.
- Chef's knife- I'd recommend a mandoline slicer or vegetable peeler over a knife, but thin ribbons can be (carefully) made using a sharp chef's knife.
- Spiralizer - If you prefer, you can also spiralize your zucchini instead of slicing into ribbons. The salad ingredients cling to the ribbons better than noodles, but either shape can work as a raw salad. I'd recommend grating the parmesan if using spiralized noodles.
How to make zucchini ribbon salad
- Add dressing ingredients to a large bowl.
- Use a whisk to combine ingredients until dressing looks emulsified and smooth.
- Add salad ingredients to the bowl.
- Toss until evenly coated in dressing and serve immediately.
Frequently asked questions
While zucchini is most commonly cooked into recipes like bread and stews, it is perfectly safe to eat raw. Eating zucchini raw, rather than cooking, can help preserve some of the nutrients that are reduced slightly by cooking, like Vitamins A and C.
Like most salads, zucchini ribbon salad is best served immediately for best flavor and texture. However, your salad can be prepared and tossed, then refrigerated for several hours before serving if needed.
📖 Recipe
Zucchini Ribbon Salad
Ingredients
Salad
- 2 medium zucchini
- 10 fresh basil leaves, julienned
- ½ small red onion, thin sliced
- ¼ cup (33 g) sunflower seeds
- ¼ cup (25 g) shaved parmesan cheese
Dressing
- 2 tablespoons (25 g) extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Gently clean your zucchini, pat dry, and trim both ends off. Using a mandoline slicer or vegetable peeler, carefully slice zucchini into thin, ⅛" ribbons. Pat ribbons dry with a paper towel, then set aside.
- In a serving bowl, add your dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper. Whisk until fully incorporated and smooth.
- Add zucchini ribbons, basil, onion, sunflower seeds, and parmesan cheese to bowl with dressing. Toss to coat. Serve immediately, or refrigerate until ready to serve.
Recommended Equipment
Notes
- Make ahead: Ribbon salad is best served immediately, or within several hours of preparing. To make ahead: prepare as directed above, then cover and refrigerate until ready to serve. Give your salad a toss once more just before serving to redistribute dressing that settled at the bottom of the bowl.
- Storage: Once prepared, salad is best within 24 hours. Leftovers will soak up dressing and get soggy as it sits.
- Parm tip: If making salad with zucchini (spiralized) noodles instead of ribbons, I recommend grating parmesan instead of shaved parmesan.
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