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Zucchini salad
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Summer Zucchini Salad

A delicious way to eat zucchini, this Summer Zucchini Salad is a healthy, tasty side. 
Prep Time20 mins
Total Time20 mins
Servings: 4


  • 4 zucchini/s (small)
  • 1 tsp sea salt
  • 4-5 radish -sliced
  • ¼ bunch fresh basil leaves -torn or finely chopped
  • ¼ bunch fresh parsley leaves -finely chopped
  • 40 g parmesan cheese (¼ cup) shaved
  • 25 g flaked almonds (¼ cup) toasted


  • ½ lemon/s -juice and zest
  • 3 tbsp olive oil -extra virgin
  • Sea salt and freshly ground black pepper -to taste


  • 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).
  • For the dressing, place all of the ingredients in a small jar and shake to combine.
  • Rinse your zucchini well and drain in a sieve.
  • Toss the zucchini with the radish, basil, parsley and dressing.  Arrange on a serving plate or bowl.
  • Top with the shaved parmesan and almonds and serve immediately.


  • With grilled tempeh, fish, chicken or meat.


Dairy-free and vegan

Omit the parmesan.


Replace the almonds with toasted sunflower seeds.

Add quinoa

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

Spice-free radish

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!