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

  • Author: Chef Shelly


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.