Zucchini Salad

Cool, crisp and refreshing, my zucchini salad is a fantastic and healthy accompaniment to most any summertime meal. Prepared with thin slices of fresh zucchini, sweet corn, juicy cherry tomatoes and fresh herbs, this colorful salad recipe is tossed in a zesty lime dressing for lots of vibrant flavor!

A colorful salad for zucchini season

When I can put together a light little salad with just a handful of ingredients that makes for a unique snack or mouthwatering accompaniment to my meal, I'm a very happy gal.

Zucchini is one of my favorite veggies to make use of during the spring and summer seasons, because it's refreshing, has a bit of crunch, and takes on other flavors really well.

I also love how versatile zucchini is, and enjoy using it in everything, from my savory roasted zucchini dip, my zucchini boats, and my crisp-golden zucchini fritters, to my sweet and spicy zucchini carrot bread.

When I craved a fresh new take on a summer salad, one with lots of texture and a bit of crunch, plus lots of color and zestiness, it was zucchini that I turned to, once again.

My zucchini salad is one of my new favorites to prepare during these warm months, when this verdant little squash is abundant, combining just a handful of ingredients to create a colorful mosaic that is a delicious surprise in every bite!

Whether enjoyed on its own out of a small bowl as a healthy, veggie-packed snack, or alongside a nice piece of salmon, steak or chicken, this zucchini salad recipe really hits the spot.

And the fact that it's quick and easy to put together, and lasts a few days stashed in the fridge, is a fantastic bonus!

My recipe for zucchini salad

When many of us think of zucchini, we typically think of it in a cooked state—sautéed, roasted, or grilled.

But zucchini is also really terrific raw, and has a very mild and neutral flavor, with a bit of crisp-crunch that really makes it ideal for a fresh, raw salad.

For me, the key to using zucchini in its raw state in a salad like this is to make the slices bite-size, and a little on the thinner side. So I like to slice my zucchini in half, then thinly slice into semi-circles so that the texture is tender-crisp yet delicate.

I also love to partner fresh zucchini with a few other fresh ingredients to create lots of delicious texture and color, opting for fresh, sweet corn kernels cut from the cob, plus ripe, juicy, multi-colored cherry tomatoes for a sweet burst with every bite.

Rounding things out, I add in a generous handful of herby, chopped cilantro and green onion. I toss all of these lovely ingredients together with a zesty lime dressing prepared with heart-healthy avocado oil, and kissed with smoked paprika and cumin.

The flavor combination works so deliciously, making each bite of this zucchini salad perfect for the summer. It's not only a feast for the eyes, but for the taste buds as well!

Here's a sneak peek at my zucchini salad recipe:

(or just jump to the full recipe...)

1. To get started, I prepare my zesty lime dressing by shaking it up in a mason jar, or whirling it up in my food processor. I set it aside to have on hand for the salad.
2. Then, I add all of my fresh zucchini, corn kernels, cherry tomatoes and herbs to a large bowl, and pour about half of the dressing in, to start with, along with some salt. I toss it all together, and check to see if more dressing/salt is needed.
3. I then spoon the zucchini salad into my serving bowl and keep chilled until ready to serve (up to 4 hours). If preparing ahead, I keep my veggies and dressing separate in the fridge until ready to serve, then toss everything together and enjoy.

Recipe

Zucchini Salad

by Ingrid Beer

Print Recipe

This zucchini salad is a summer favorite, brimming with fresh, crisp zucchini, sweet corn, tomatoes, herbs, and a zesty lime dressing!

Category: Salad
Cuisine: American

Yield: Serves 8

Nutrition info: 105 calories (per serving)

Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes

Zucchini Salad Ingredients:

• 4 medium zucchini, halved and sliced into thin semi-circles
• 4 ears corn, kernels cut from cobs
• 10-ounce container cherry tomatoes (multi-color, if available), halved
• ¼ cup chopped cilantro leaves
• 4 green onions, sliced

Zesty Lime Dressing Ingredients:

• 1 teaspoon lime zest
• 1 clove garlic, pressed through a garlic press
• 4 tablespoons (¼ cup) fresh lime juice
• 2 teaspoons honey
• 1 ½ teaspoons salt
• ¾ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Pinch black pepper
• ½ cup avocado oil

Preparation:

1. Begin by gathering and prepping all of your zesty lime dressing ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the dressing, add all of the ingredients to a medium mason jar with a tight-fitting lid, and shake very vigorously for a few minutes to combine. Alternatively, add all of the ingredients (excluding the oil) to a food processor, and process, then slowly drizzle in the oil while processing until the dressing is completely blended. Set the dressing aside.
3. Next, gather and prep all of your zucchini salad ingredients according to the ingredient list above to have ready and organized for use.
4. Add the sliced zucchini, the corn kernels, the halved cherry tomatoes, cilantro and green onions to a large bowl, and gently toss everything together.
5. Then, drizzle in about half of the zesty lime dressing to begin with, add a couple of pinches of salt, and toss the salad with the dressing. Taste the salad and add more dressing/salt as needed.
6. Spoon the zucchini salad into a serving bowl, and serve immediately, or keep chilled until ready to serve.

Tips & Tidbits for my zucchini salad recipe:

• Slimmer, medium-sized zucchini for bite-size slices: I like to choose medium-size zucchini that are slimmer rather than wider, as these create smaller semi-circles that are easier to eat. It's fine if the zucchini is larger, but the slices will be wider in that case. If thinner zucchini are available, opt for those here.
• Multi-colored cherry tomatoes for color: Because we're going for maximum color and summer vibrancy in this simple salad, opt for "rainbow" or multi-colored cherry tomatoes (sometimes labeled “medley” or “mixed”), if you can find them. The variety offers more of a mosaic, but if you only have red cherry tomatoes available, those are terrific as well.
• Lots of fresh herbs for fresh flavor: A generous handful of chopped cilantro and green onion gives really delicious, herby flavor and balance to the zucchini salad, which can use a little fresh “bump”. If you're not a fan of cilantro, you can use parsley, basil, or only the green onions.
• Prepare this zucchini salad ahead: This salad keeps really well if prepared ahead of time, and if the dressing is kept separate. If you plan on serving this salad more than a few hours after you prepare it, then keep the dressing separate and dress the salad just before serving. If you're preparing a day or even two ahead, keep the zucchini salad in a covered bowl or container, and keep the dressing in a separate jar, then dress the salad just before serving. The zucchini and other ingredients will remain crisp and fresh for several days without the dressing.

Craving more delicious salad options like this one? Check out my recipe for Cucumber Salad, Broccoli Salad, Antipasto Salad, French Potato Salad, Italian Chickpea Salad, or even my recipe for Bok Choy Salad!