Summer is the season when most vegetable growers find themselves inundated with the very versatile zucchini.
Cooked or raw, there are literally thousands of ways to use these summer beauties, but the magic really happens with Zucchini Ribbon Salad recipes.
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Why This Recipe Works
In the realm of summer picnic salads, this delightfully fresh zucchini ribbon salad is perfect for picnics as it holds its own without becoming sad and soggy – it’s easy to prep as a make-ahead salad but won’t turn bad if it relishes in its dressing for a long period.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
This salad relies on quality, fresh ingredients to be great, but that doesn’t mean you can’t play around with it to suit your taste.
- Walnuts: This recipe calls for whole walnuts but feel free to switch with your nut of choice. Toasted almonds or even pistachios would work well. While walnuts have great flavor, it is also about the crunch.
- Nut Free: Simply change walnuts for sunflower or pumpkin seeds.
- Cheese: This recipe uses feta cheese, but crumbled blue cheese or shaved parmesan work just as well. Choose whichever cheese you like, but I recommend a cheese with a bold or salty flavor.
- Vegan: Use vegan feta or leave the cheese out altogether. I have loads more vegan salad ideas here if you need more inspiration for your next vegan picnic.
- Corn: If you want an alternative to corn, you can use diced red peppers or sliced green beans—perfect if you are looking for keto recipes.
Step by Step Instructions
Step 1: Peel the zucchini into thin strips using a mandoline or vegetable peeler.
Step 2: Combine lemon juice, zest, olive oil, salt, and pepper in a large bowl.
Whisk to create a vinaigrette.
Step 3: Place the zucchini ribbons in the bowl with your lemon vinaigrette. Gently coat the ribbons with the dressing.
Step 4: Drain and rinse the corn and add it to the bowl. Toss gently to combine, being careful not to break the ribboned zucchini.
Leave the Zucchini and corn to marinate for about 10 minutes.
Step 5: Add rocket, feta (or any cheese you like), walnuts, and a drizzle of oil. Season with salt and pepper to taste and gently mix.
Step 6: Arrange on a serving plate and drizzle with any remaining dressing from the bowl.
Expert Tips
Storage: This salad will keep well in an airtight container in the fridge for up to one day before the vinaigrette breaks the ingredients down too much. Make sure there is not too much vinaigrette pooled in the bottom.
Make-Ahead: For a make-ahead version, ingredients will keep nicely for a few days, prepped but undressed in the fridge in an airtight container. Add vinaigrette to marinate the zucchini ribbons 10-15 minutes before serving.
Related Recipes
Did you try this Summer Zucchini Ribbon Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Sensible Picnic Salad Storage Containers
These stylish 2-in-1 containers (16 oz | 450 gm and 21.5 oz | 610 gm) are perfect for picnic salads. Triple-layered vacuum insulation keeps salads cold for hours, and they can double as serving bowls, which is a great solution for no-mess kid’s picnic salads.
Summer Zucchini Ribbon Salad
Ingredients
- 3 medium Zucchini's
- 1 Lemon - around 2 oz of lemon juice plus lemon Zest
- 8 walnuts - roughly chopped. Or nut of your choice
- 1 cup Arugula leaves
- 2 oz feta
- 3 oz canned corn
- 2 tablespoons olive oil
- Sea salt as you like
- Black pepper as you like
Instructions
- Peel the zucchini into thin strips using a mandoline or vegetable peeler.
- Combine lemon juice, zest, olive oil, salt, and pepper in a large bowl.Whisk to create a vinaigrette.
- Place the zucchini ribbons in the bowl with your lemon vinaigrette. Gently coat the ribbons with the dressing.
- Drain and rinse the corn and add it to the bowl. Toss gently to combine, being careful not to break the ribboned zucchini.Leave the Zucchini and corn to marinate for about 10 minutes.
- Add rocket, feta (or any cheese you like), walnuts, and a drizzle of oil. Season with salt and pepper to taste and gently mix.
- Arrange on a serving plate and drizzle with any remaining dressing from the bowl.
Notes
Recipe Variations
- Walnuts: This recipe calls for whole walnuts but feel free to switch with your nut of choice. Toasted almonds or even pistachios would work well. While walnuts have great flavor, it is also about the crunch.
- Nut Free: Simply change walnuts for sunflower or pumpkin seeds.
- Cheese: This recipe uses feta cheese, but crumbled blue cheese or shaved parmesan work just as well. Choose whichever cheese you like, but I recommend a cheese with a bold or salty flavor.
- Vegan: Use vegan feta or leave the cheese out altogether. I have loads more vegan salad ideas here if you need more inspiration for your next vegan picnic.
- Corn: If you want an alternative to corn, you can use diced red peppers or sliced green beans—perfect if you are looking for keto recipes.
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