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Zucchini Salad with Lemon Vinaigrette, Pine Nuts, and Fresh Herbs Recipe

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3.8 from 13 reviews

A fresh and vibrant Zucchini Salad featuring thinly peeled zucchini ribbons tossed in a zesty lemon vinaigrette, topped with toasted pine nuts, fresh herbs, and optional shaved Parmesan for an elegant and light appetizer or side dish.

Ingredients

Lemon Vinaigrette

  • 1/4 cup minced shallot
  • Ingredients for lemon vinaigrette (typically lemon juice, olive oil, salt, and pepper, estimate about 1/4 cup lemon juice and 1/2 cup olive oil)

Salad

  • 3 small-medium zucchini
  • 1/4 cup toasted pine nuts
  • 1 tablespoon chopped chives
  • Handful of fresh basil leaves
  • Shaved Parmesan cheese (optional, about 1/4 cup)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the zucchini ribbons: Use a vegetable peeler to slice the zucchini into thin, long strips resembling noodles. Place these zucchini ribbons into a large mixing bowl for dressing.
  2. Toss with lemon vinaigrette: Drizzle the zucchini ribbons with the lemon vinaigrette mixed with the minced shallot. Toss gently to coat all the ribbons evenly, then transfer the dressed zucchini onto a serving platter for presentation.
  3. Add toppings: Sprinkle the toasted pine nuts, chopped chives, and fresh basil leaves evenly over the zucchini ribbons. If desired, add a few shavings of Parmesan cheese on top to enhance flavor and texture.
  4. Season and serve: Drizzle a little more lemon vinaigrette over the assembled salad and season lightly with sea salt and freshly ground black pepper to taste. Serve immediately to enjoy the crisp freshness of the zucchini.

Notes

  • Use fresh young zucchini for the best texture and flavor.
  • To toast pine nuts, dry roast them in a skillet over medium heat for 2-3 minutes until golden and fragrant.
  • Shaved Parmesan adds a rich umami note but can be omitted for a vegetarian option.
  • The salad is best served fresh but can be refrigerated up to a few hours before serving.
  • Lemon vinaigrette can be prepared ahead and stored in the fridge for up to 3 days.

Find it online: https://dishcooks.com/zucchini-salad-with-lemon-vinaigrette-pine-nuts-and-fresh-herbs-recipe/