+ Well Nourished | Summer Zucchini Salad

Summer Zucchini Salad

This beautiful, fresh, summer zucchini salad really showcases this season’s produce.  I developed it as my garden has exploded with zucchinis, but seeing as zucchini is one of my kids least favourite vegetables, I had to think outside the square to make the most of my abundant supply.  They dislike zucchini so much they have nick-named it ‘spew-chini,’ so I’ve had to work really hard to bring them around.

Zucchini has such a mild flavour, I really don’t get why they fuss over it – I think they main objection is if it is overcooked and sloppy. Because it hides well behind other flavours, over the past few months I’ve been giving most meals a veggie ‘boost’ with zucchini – they either haven’t noticed or haven’t complained.  They are also happy to eat a simple zucchini soup (blended) and also really like this delicious salad (big cheer).  They moaned at first when I served it, but they tried it and conceded that it was good.  My son now requests it (though my daughter is less inclined to give me a ‘zucchinis okay’ victory); with great joy, I can declare that the whole family loves this flavoursome salad.

This is just another example of if they don’t like it one way – then try it another.  I very rarely concede that any whole food is permanently ‘yuk’ with my kids.  I’m tenacious and one way or another I always find a way for them to like foods that nourish them.

Why is it healthy?
Zucchini is a high fibre, nutrient dense vegetable. Studies suggest some of the Phyto (plant) chemicals found in zucchini are beneficial to benign enlargement of the prostate. Basil is a rich source of many essential vitamins, minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Parsley is a detoxifying, iron-rich herb and the almonds lend some good fats and a little protein.

4 small zucchinis
1 teaspoon of sea salt
4-5 radishes, sliced
Handful basil leaves, torn or finely chopped
Handful parsley leaves, finely chopped
¼ cup parmesan cheese, shaved
¼ cup slivered or flaked almonds, toasted

Juice and zest of half a lemon
3 tablespoons of extra virgin olive oil
A little sea salt and ground black pepper, to taste


  1. Using a vegetable peeler or mandolin, shave the zucchini into ribbons and toss in the sea salt. Set aside for 10-15 minutes (whilst you chop/prepare the rest of the ingredients).
  2. For the dressing, place all of the ingredients in a small jar and shake to combine.
  3. Rinse your zucchini well and drain in a sieve.
  4. Toss the zucchini with the radish, basil, parsley and dressing.  Arrange on a serving plate or bowl.
  5. Top with the shaved parmesan and almonds and serve immediately.

With grilled temple, fish, chicken or meat.

Dairy-free and vegan
Omit the parmesan

Add Quinoa
Add a cup of cooked quinoa (and double the dressing) for a bigger, protein rich salad ‘meal’.

To remove the heat from the radish, slice and soak in the dressing for a few minutes or more, prior to serving. Many kids I know have come around to this normally off limits vegetable by doing this.


Like this salad – let me know by posting a comment below!

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Zucchini Salad

  • kelly seach

    wow, thanks for the great inspiration. We need to use up zucchini now too 🙂

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