Seasoned zucchini noodles topped with savory feta and crunchy toasted almonds make this Zucchini Salad Recipe perfect for summer! Grab some fresh ingredients and make it for a healthy lunch or delicious side dish.

Close up view of a plate of zucchini salad

This simple Cold Zucchini Salad is made with simple ingredients, but don’t let that fool you...it's fresh, filling, tasty, and you'll enjoy every last bite! Zucchini is available all year long, and they are especially plentiful in the summer, this raw zucchini salad can be made all year long.

How to make Zucchini Salad?

Pretty much any salad that uses zucchini can be called a Zucchini Salad,so be creative! For this zucchini noodle salad we used a base of zoddles (zucchini noodles) which we made into ribbons. We seasoned the raw zucchini with olive oil, lemon, sumac, oregano, black pepper and Let the raw zucchini salad sit in the fridge for 30-60 minutes so the flavors can absorb into the zucchini. Right before serving we finished it off with some crumbled feta cheese for creaminess, and toasted almonds for crunch. This Cold Zucchini Salad is easy, simple, nutritious, and so satisfying.

Making zucchini noodles with a vegetable peeler

What are Zucchini Noodles ( Zoddles)

Zucchini noodles are the ultimate gluten-free, zucchini pasta made by cutting the zucchini into noodles ( see below the different tools used). Zoodles or zucchini noodles have been trending for years, and still going strong. Zucchini Noddles are a is a low-carb, low-calorie way to add veggies into a dish, and it can replace pasta when wanting a lighter lower calorie dinner or lunch. Zucchini noodles have a bright and mellow flavor that provides an excellent base for salad, pasta sauces, or as a replacement for rice in curries and stews.

How to Make Zucchini Noodles (Zoodles)

Cut both ends of the zucchini and wash them well. No need to peel the zucchini.
Create differently shaped noodles bu using a straight vegetable peeler, a "Y" vegetable peeler, a julienne peeler, a tabletop spiralizer a hand spirilizer, or a mandolin slicer .
Save the core and add it to a Zucchini Frittata.

Making zucchini noodles with a julienne peeler — Making wide zucchini noodles with a vegetable peeler

Ingredients in Zucchini Salad

This salad is mostly made from pantry ingredients. These ingredients are really easy to keep on hand so you can make this salad whenever you’re craving something fresh and nutritious!

Zucchini salad ingredients: zucchini, lemon, salt, pepper, olive oil, almond and sumac or chili powder

Zucchini - Choose a firm zucchini with dark green skin.
Seasonings - We use salt, pepper, sumac, oregano, olive oil and fresh lemon juice to infuse flavor into the zucchini.
Toasted almonds - Every salad needs a little bit of crunch, and this one has toasted almonds! Wait until right before serving to add these on top so they stay crunchy.
Feta cheese - Use a high-quality feta for the best flavor( we like sheep's mill feta cheese), or look for a vegan option like VioLife if you’re dairy-free!

More Salad Toppings

Half the fun of a salad is topping it with your favorite ingredients! Any of these additions would be a delicious way to customize this dish to your liking.

Shaved parmesan Cheese
Pine nuts
Pesto
Romesco
Chimichurri
Sundried tomatoes

Close up side view of a plate with zucchini salad

How to Store Zucchini Salad

The longer this salad sits in the fridge the softer it will become...and the more flavor the zucchini strips will absorb from the spices! Less time will produce a crispier salad. Keep this prepared salad in the refrigerator for up to a day.

More Zucchini Recipes

Zucchini Salad

Author: Vicky and Ruth
Prep Time: 10
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

2 large zucchini, thoroughly washed
2 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
¼-½ tsp sea salt or pink Himalayan salt
2 tsp sumac
1 tsp dry oregano
¼ tsp Aleppo pepper, hot pepper flakes, or ground black pepper (optional)
3 tbsp chopped almonds
1 ounce crumbled feta cheese (about ¼ cup)

Instructions

Cut off both ends of the zucchini and make the zucchini noodles. If using a vegetable peeler, run the peeler lengthwise until you reach the soft zucchini core, then rotate the zucchini and repeat on all sides, until you only have the core left. If using a spiralizer, use the wide noodle blade (see note #2)
Place the zucchini noodles in a bowl, add the rest of the ingredients, except for the almonds and feta cheese, and toss well until combined.
Place in the refrigerator for 15-30 minutes, so the zucchini softens, or serve right away
Sprinkle almonds and feta cheese right before serving

Notes

The longer this salad sits in the fridge the softer it will become...and the more flavor the zucchini noodles will absorb from the spices! Less time will produce a crispier salad. Keep the prepared salad in the refrigerator for up to a day.
You can add the zucchini core to soups, stews, or our zucchini frittata

Category: Salad
Method: Raw
Cuisine: International

Nutrition

Serving Size: ¼ of the recipe
Calories: 102
Sugar: 1
Sodium: 270
Fat: 9.1
Saturated Fat: 2.2
Unsaturated Fat: 6.5
Trans Fat: 0
Carbohydrates: 3.5
Fiber: 1.5
Protein: 3.2
Cholesterol: 8.3

Keywords: raw zucchini salad, cold zucchini salad, gluten-free, vegan friendly,

DID YOU LIKE OUR ZUCCHINI SALAD?

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