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Colorful zucchini salad with ribboned zucchini, red pepper, herbs and more.

Raw Zucchini Salad

A light, healthy salad made with zucchini ribbons
Course Salad
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 139kcal
Author Marie


  • Kosher salt
  • 2 to 3 zucchini (preferably green and yellow)
  • 1 tomato diced
  • 1 tablespoon shallot minced
  • 1 clove garlic , minced
  • Basil or herb of your choice , chiffonade
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ cup slivered almonds or walnuts toasted, (optional)
  • Freshly ground black pepper


  • Wash and dry zucchini
  • Slice each zucchini into ribbons using a mandolin or julienned
  • In a large bowl, cover the zucchini slices with 1 teaspoon of salt and toss well
  • After a few minutes, the zucchini will begin to wilt
  • Taste zucchini and rinse/dry if too salty for your taste
  • Add chopped tomato, herbs, garlic, shallot, oil, and lemon juice
  • Add nuts if using
  • Season with salt (if required) and pepper to taste


Calories: 139kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 392mg | Fiber: 3g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 23.4mg | Calcium: 42mg | Iron: 0.8mg