Zucchini salad dressing is a creamy, vegan dressing that's packed with fresh herbs, garlic, and lemon juice. Its bright, tangy flavor will elevate your next salad to a whole new level!
Recipe summary
Flavor: Bright, fresh, tangy, and creamy. Seasoned with fresh herbs, lemon juice, and garlic.
Dairy-free and vegan. We're using one whole zucchini to create a creamy dressing base without the need for dairy products like mayonnaise, sour cream, or buttermilk.
Made in a blender. Blending the ingredients creates a smooth, creamy dressing.
Yield: About 10 ounces
Use on: All Green Salad or for dipping Turkey Zucchini Meatballs
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Ingredients and substitutions
- Zucchini - You'll need one medium zucchini, about 8 ounces or 226 grams, for this recipe. Trim off the woody stem and chop into large chunks before adding it to your blender.
- Herbs - Add a handful of your favorite fresh herbs. I used cilantro today. Basil, chives, dill, or even a few green onions work well in this recipe.
- Lemon juice - Adds brightness and a bit of acidity to the dressing. I highly recommend using fresh squeezed lemon juice for best flavor.
- Olive oil - Extra virgin olive oil is best for dressings.
- Maple syrup - Adds a hint of sweetness and helps balances with the tangy and tart flavors. Feel free to do a taste test and add more maple syrup to your liking. Maple syrup could be substituted with honey (your dressing will no longer be vegan).
- Garlic - One clove of garlic can be substituted with ¼ teaspoon of garlic powder if desired.
- Salt & pepper - Adds flavor to your dressing.
How to make zucchini dressing
- Cube zucchini and place in the bowl of a blender.
- Add herbs, oil, maple syrup, seasoning, and lemon juice.
- Cover and blend until smooth.
- Keep blending until dressing looks bright green and even in color.
Tips and tricks
Blend until smooth - Blend until your dressing looks bright green and completely smooth.
Adjust to taste - Give your dressing a taste and add more maple syrup, salt & pepper, or herbs as desired to achieve a taste that you enjoy.
Pair herbs with your salad ingredients- Choose herbs that complement your salad. Dill tastes fresh and slightly grassy, and can make a great alternative to ranch dressing. Parsley is peppery and can go with a wide variety of salad bases. Basil tastes great with Italian ingredients like tomato and mozzarella, while cilantro pairs well with Mexican flavors.
Don't have a blender? - Zucchini salad dressing can also be prepared in a food processor.
Frequently asked questions
I recommend cilantro, basil, dill, or parsley. I recommend only using fresh herbs, not dried herbs. If you don't have any herbs on hand, ¼ of a small sweet onion or a few green onions work great as a substitute.
No, there's no need to peel your zucchini for this recipe. The skin on small to medium zucchini is soft, edible, and packed with nutrients you'd be missing out on by peeling it off. I'd only suggest peeling your zucchini if you're using a very large garden zucchini with hard, thick skin.
I haven't tested this recipe with other vegetables, but I suspect that yellow summer squash or cucumber would make good substitutes. Keep in mind that cucumber has a fresh "melon" taste that will be distinct in a salad dressing like this one.
Zucchini salad dressing will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Yes, this recipe is dairy-free, gluten-free, and vegan.
📖 Recipe
Zucchini Salad Dressing
Ingredients
- 1 medium zucchini, about 8 ounces
- ¼ cup packed fresh herbs, basil, cilantro, dill, or parsley
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 clove garlic
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Trim and discard the woody stem of your zucchini. Slice zucchini into large chunks. Add zucchini to a blender along with fresh herbs, lemon juice, olive oil, maple syrup, garlic, salt, and pepper.
- Blend until smooth. Do a taste test and adjust flavor as desired.
- Store in a tightly sealed container in the refrigerator until ready to serve.
Recommended Equipment
Notes
- Customize to taste: The flavor of your dressing depends on the type of herbs used, the size of your garlic clove, and how sweet you prefer your dressing. Feel free to taste and add more herbs, salt, pepper, and maple syrup to suit your tastes.
- Yield: This recipe makes about 10 ounces of dressing and varies depending on the exact size of your zucchini.
- Storage: Leftover salad dressing will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Use what you like: Use any variety of fresh herbs that you enjoy. If you don't have any fresh herbs on hand, substitute with ¼ of a small sweet onion or two green onions.
I just made this! Yes! I did it! Thanks for an easy recipe that WORKED! I had to sub dried herbs. Can't wait to start growing my own herbs. Then I will be turning cartwheels! 💜👩🏽🍳