Summer Zucchini Ribbon Salad

Fresh zucchini ribbon salad, walnuts, corn, and diced cheese served on a decorative plate.

5 from 2 votes

There are literally thousands of ways to use these summer beauties, but the magic really happens with Zucchini Ribbon Salad recipes. This quick and easy salad will become a summer favorite.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 175kcal

Author: Kate O'Malley

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.

Storage

This salad will keep well in the fridge for up to one day before the vinaigrette starts to break down the ingredients too much. For a make-ahead version, the ingredients will keep for a few days prepped but undressed. Add the vinaigrette to marinate the zucchini ribbons 10-15 minutes before serving.

Nutrition