Zucchini Ribbon Salad
This 15-minute recipe is about as simple as you can get. It is just a simple no-cook zucchini ribbon salad made with a vegetable peeler and a few basic ingredients including zucchini, hazelnuts and feta cheese! Add a sprinkle of salt, olive oil and lemon and you’re good to go!
This summer I have my own little CSA going. No I am not a member, I mean I’m the farmer. Well, sort of. I’m kinda pulling your chain. I just wanted to say that because it makes me feel cool.
What the real story is, I have a garden, and am not able to be at home (we’re at the lake) enough to deal with it. So I struck a deal with my friend Abby. She was going to be my one member CSA. The only payment I am taking from her, is if she can stop by occasionally to water. A handy thing while we were on our road trip. And she and her kids would help me stay on top of harvesting (and eating) the green beans, cucumbers and zucchini.
Oh the zucchini!
What is the deal with zucchini seeds coming in packages of like 120 seeds. Why would anyone ever need 120 zucchini seeds? Unless they were an actual farmer. You know how many zucchini seeds you need? 1. One seed is plenty. Seed companies, listen up: They should just come in 1 packs. Maybe 2 just in case.
I know this. By now, I have come to the realization that when planting zucchini, you only need one plant. Because one plant is PLENTY to keep up with.
Do I learn? Nope. I prep the bed, and I open the package and then I see all those seeds and then there is a funny short circuit that happens and I go a little crazy. And I plant and plant and then… I end up needing my own little CSA.
That’s why I have Abby. Thank you Abby!
Dear readers, do you too have a ton of zucchini to use up? Then you are in the right place my people! I have a recipe for us to enjoy! It takes 15 minutes to prep (if even that.) And it is so fresh and lovely.
Additional Zucchini Recipes
- This Easy Sauteed Zucchini is a new favorite recipe here on the site. It is a simple side dish to whip together on a busy night.
- My Zucchini casserole recipe is a recipe that has been on the site for years and I have recently fallen back in love with it.
- If you have a spiralizer, this Zucchini Noodle with Pesto recipe is a great meatless main course for hot nights.
- 4. For those giant overgrown zucchinis, there is no better way to use them than this pureed Zucchini Soup with Greek yogurt and dill. It is great hot or cold.
- 5. This Chocolate Chip Zucchini Bread is probably my favorite baking recipe for the summertime!
- 6. We adore this Grilled Zucchini recipe for its simplicity and the fact that it can be made outdoors!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Raw Zucchini Ribbon Salad with Hazelnuts and Feta
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Raw Zucchini Ribbon Salad with Hazelnuts and Feta is fresh and lovely summer vegetarian salad that will use up a ton of zucchini from your garden and it’s ready in just 15 minutes!
Ingredients
- 3 medium zucchini, washed and stem and blossom ends trimmed (about 1 3/4 pounds)
- 1 teaspoons Maldon Celtic sea salt flakes, divided
- 2 tablespoons best quality extra virgin olive oil
- 1/2 cup crumbled mild feta cheese, preferably goat feta
- 2 tablespoons toasted chopped hazelnuts or pine nuts
- cracked black pepper to taste
- lemon wedges
Instructions
- Peel zucchini into long ribbons with a vegetable peeler, stopping at the soft seedy core. Place ribbons in a large colander. Sprinkle with ½ teaspoon Maldon Celtic sea salt and toss to combine. Let sit 10 minutes. Blot and toss by hand with several clean dry paper towels to absorb moisture, without crushing the zucchini ribbons. Arrange ribbons on large platter.
- Sprinkle with the remaining ½ teaspoon salt. Drizzle with oil. Top with feta, nuts and pepper. Serve with lemon wedges.
- Prep Time: 15 minutes
- Category: side dish
- Method: no cook
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 132
- Sugar: 0 g
- Fat: 11 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
Love how simple and tasty this salad is – thanks for sharing!
This sound like a perfect side dish in hot days. I personally have issues dealing with zucchini. I didn’t know so much ways to use it on my meals. Thanks for sharing.
This is a keeper for sure. My kids and husband love it too. Last time I made it, they all complimented it. I love that such an easy wins raves like that! Glad you found it. Let me know if you need more ideas.
Great idea to use hazelnuts in this! Zucchini noodles are so light and refreshing 🙂
What a nice way to eat zucchini. The thin strips are so inviting in this salad!
Thanks so much Ginny!
This sounds so good – I love the idea of adding feta and hazelnuts – and your pictures are absolutely gorgeous. Those pops of green! That bright yellow citrus! 🙂 The recipe is, of course, perfectly timed for everyone’s overabundance of zucchini, too. I can’t wait to try it once I have a bunch myself!
I just picked two more this morning. I better let Abby know she has to come tomorrow! They grow so fast! Lol!
Thanks for this time saving salad recipe,the pics looks tempting
You are so very welcome! And thank you!
I feel like I should be thanking Abby too! Now we all have a beautiful recipe for zucchini!
OMG, she would crack up to hear that! Thanks for coming by Tina!
This sounds like a perfect summer recipe because it would be nice and light! Plus I love anything with feta! Yum!
The zucchinis are coming in strong, so good thing we love this with our meal so much too!
ahhh this looks so good! I’ve been eating a salad like this! I’ll have to try it with the hazelnuts!
I Love hazelnuts, but always forget to use them in savory dishes. I really love the way they taste in this. Hope you like it too Rebecca.