Zucchini Salad

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Salad

Colorful, healthy, easy and versatile..


 2 large zucchini

sea salt & pepper

2 cups arugula, salad greens or spinach

1 pint cherub tomatoes cut in half

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves torn

1/4 cup extra virgin olive oil

zest and juice of one large lemon


        Slice zucchini very thin with a mandoline, vegetable peeler or knife. Think carpaccio. Try a spiralizer. Whisk lemon zest, juice and extra virgin olive oil. Place the arugula on a plate, top with zucchini, drizzle with lemon vinaigrette, sprinkle with salt & pepper, grate fresh parmesan and sprinkle fresh mint. Also try crush red pepper and crumbled feta or ricotta cheese, even toasted pinenuts.


I used one zucchini and one yellow squash. Try adding shrimp, or chicken breast for an entree salad.

  • Author: Chef Shelly