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–+ servings

Zucchini Ribbon Salad with Lemon, Mint & Toasted Almonds

Course: Salad
Keyword: Fresh Seasonal, No-Cook, Plant-Forward, Tossed
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
A fresh seasonal salad made with delicate zucchini ribbons, lemon, mint, olive oil, toasted almonds, and a light elegant finish.
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Ingredients

  • 3 medium zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fresh mint leaves torn or thinly sliced
  • 1/4 cup toasted sliced almonds
  • 2 tablespoons fresh parsley or basil optional
  • Pinch of red pepper flakes optional

Instructions

  • Use a vegetable peeler, mandoline, or spiralizer to slice zucchini into long, thin ribbons.
  • Place zucchini ribbons in a large bowl.
  • Whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
  • Pour dressing over zucchini ribbons and toss gently.
  • Let sit for 5–10 minutes to soften slightly.
  • Add mint, parsley or basil if using, and toasted almonds.
  • Toss gently again.
  • Taste and adjust seasoning as needed.
  • Transfer to a serving platter.
  • Finish with extra almonds, herbs, red pepper flakes, and olive oil if desired.

Notes

Add the almonds just before serving so they stay crisp. For a vegetarian version, finish with shaved parmesan, feta, or goat cheese.