This vibrant shaved zucchini and herb salad is a light yet satisfying dish that bursts with fresh flavors.
Packed with fiber-rich zucchini, heart-healthy olive oil, and protein from pistachios, it’s a nutritious, low-carb option perfect for everyday meals.
Quick to assemble and visually stunning, it’s ideal for lunch, dinner, or effortless entertaining, offering both taste and wellness in every bite.
Shaved Zucchini & Herb Salad
Equipment
- 1 mandoline or V-slicer
- 1 large platter
- 1 small mixing bowl
- 1 whisk
- 1 vegetable peeler
- Measuring Cups and Spoons
Ingredients
For the dressing:
- ½ cup extra virgin olive oil
- Zest and juice of 1 lemon
- 1 clove garlic grated
- ½ teaspoon honey
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the zucchini-herb salad:
- 2 medium zucchini ends trimmed
- 1 cup mixed fresh herbs parsley, mint, basil, lightly packed
- ½ cup shaved Parmigiano-Reggiano cheese
- ¼ cup toasted pistachios roughly chopped
- Microgreens for garnish
Instructions
- Prepare the Dressing: In a small mixing bowl, combine the extra virgin olive oil, freshly grated lemon zest, and the juice of the lemon. Add the grated garlic clove, honey, kosher salt, and black pepper. Using a whisk, blend all the ingredients thoroughly until the dressing becomes smooth, emulsified, and slightly glossy. Taste carefully and adjust the seasoning with additional salt or pepper if needed. Set the dressing aside at room temperature while you prepare the salad, allowing the flavors to meld.
- Wash and Trim the Zucchini: Rinse the zucchini under cool running water to remove any dirt or residues. Pat them dry with a clean kitchen towel. Using a sharp knife, trim off both ends of each zucchini, ensuring they are even. This will create a stable surface for shaving the zucchini into ribbons and ensure a consistent texture throughout the salad.
- Shave the Zucchini Ribbons: Using a mandoline slicer or V-shaped vegetable slicer, carefully shave each zucchini lengthwise from top to bottom into long, thin ribbons. If you prefer, you can also use a standard vegetable peeler, applying gentle pressure to create delicate strips. Take care to keep the ribbons uniform in thickness, so they are easy to toss and present beautifully on the plate. Arrange the zucchini ribbons in a single layer on a large serving platter, fanning them out slightly for visual appeal.
- Prepare the Fresh Herbs: Rinse your selection of fresh herbs—such as parsley, mint, and basil—under cold water. Shake off excess water and gently pat them dry with a paper towel. Tear the leaves into medium-sized pieces by hand to release their aroma, avoiding cutting them with a knife which can bruise delicate leaves. Scatter the herbs evenly over the zucchini ribbons, ensuring each bite will have a mix of herbaceous flavor.
- Shave the Parmigiano Cheese: Using a vegetable peeler or cheese slicer, shave thin strips of Parmigiano-Reggiano directly over the zucchini and herb layer. Focus on even coverage so that the creamy, nutty flavor of the cheese complements each portion of zucchini. You can add more or fewer shavings depending on your taste preference, but even a modest amount will enhance the salad beautifully.
- Add the Crunchy Pistachios: Roughly chop the toasted pistachios into small pieces and sprinkle them evenly over the salad. This adds a satisfying crunch and a subtle, earthy nuttiness that balances the fresh vegetables and herbs. Make sure to distribute the pistachios evenly, so each serving includes a mix of textures.
- Garnish with Microgreens: Top the salad with a generous handful of microgreens. These not only add a pop of color but also enhance the visual presentation and introduce a subtle peppery flavor. You can use a mix of arugula, radish, or beet microgreens to complement the other ingredients.
- Dress the Salad: Drizzle the prepared lemon-garlic dressing over the zucchini, herbs, cheese, and pistachios. Use a gentle tossing motion with tongs or two large spoons to coat the salad lightly and evenly, being careful not to bruise the zucchini ribbons. The goal is to lightly dress the ingredients so the flavors meld without making the salad soggy.
- Serve Immediately: Serve the salad right away to maintain the crisp texture of the zucchini and the freshness of the herbs. This salad is best enjoyed fresh, as the zucchini will soften over time if dressed too early. Place the platter on the table for a beautiful, vibrant presentation that will impress your guests and delight the taste buds.
Notes
- Always use fresh, firm zucchini for the best texture; softer zucchini can become watery when shaved.
- Choose a high-quality extra virgin olive oil for a rich, fruity dressing that complements the fresh herbs.
- Toasting pistachios enhances their flavor and adds a pleasant crunch, making the salad more satisfying.
- Shave the Parmigiano just before serving to maintain its delicate texture and prevent it from melting into the salad.
- Dress the salad right before serving to keep the zucchini crisp and the herbs vibrant.
Chef’s Secrets: Insider Tips For Success
One of the keys to this salad’s appeal is the combination of textures and fresh flavors.
Use a mandoline or V-slicer to create thin, even zucchini ribbons; uniformity ensures a beautiful presentation and a pleasant mouthfeel.
Tearing herbs by hand rather than chopping them preserves their aroma and prevents bruising.
For added depth, let the lemon-garlic dressing sit for 10 minutes before drizzling to allow the flavors to meld.
You can also experiment with different herbs, such as tarragon or chervil, to subtly change the flavor profile.
Serving Suggestions: Pairing And Presentation Ideas
This salad works beautifully as a light lunch, a side dish, or an elegant starter.
Pair it with grilled fish or chicken for a balanced summer meal, or serve it alongside a creamy risotto to add freshness and crunch.
For entertaining, arrange the salad on a large platter with additional microgreens scattered on top to create a visually stunning centerpiece.
It also pairs well with a crisp white wine or sparkling water with lemon for a refreshing, harmonious flavor combination.
Storage Tips: Keep Salad Fresh Longer
This salad is best enjoyed immediately, but if needed, store components separately to maintain freshness.
Keep shaved zucchini and herbs in an airtight container in the refrigerator for up to 24 hours.
Store the dressing in a small jar or container, and only combine with the salad just before serving.
Pistachios and Parmigiano can also be kept separately at room temperature to preserve their texture.
Avoid pre-dressing the salad to prevent wilting and sogginess.
Frequently Asked Questions
1. Can I use other vegetables instead of zucchini?
Yes! Thinly shaved cucumber, carrot, or summer squash can work similarly. Keep in mind that different vegetables may change the texture and moisture content slightly.
2. How do I make this salad vegan?
You can substitute Parmigiano with a plant-based vegan cheese or omit it entirely. Nutritional yeast can also add a subtle cheesy flavor without dairy.
3. Can I prep this salad in advance?
Prep the zucchini ribbons and herbs separately, but assemble and dress the salad only 10–15 minutes before serving to keep it crisp and vibrant.
4. How can I enhance the flavor of the dressing?
For more depth, add a teaspoon of Dijon mustard or a splash of white balsamic vinegar. Freshly cracked black pepper also elevates the taste.
5. Are pistachios necessary, and can they be substituted?
Pistachios add crunch and a nutty flavor, but you can substitute almonds, walnuts, or sunflower seeds if preferred. Toasting them lightly will maximize flavor.
