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zucchini salad

Raw Zucchini Salad

This Raw Zucchini Salad is easy and delish. It's amazing how soft the zucchini strands become when they have been salted. Nuts are optional but highly recommended.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salads, Side Dish, Vegetables
Cuisine American
Servings 4 servings
Calories 111 kcal


  • 3 to 4 zucchini julienned (I use the julienne blade on my mandolin, you can use your awesome knife skills if you don't have one, or thinly slice the zucchini on the diagonal. )
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh lemon juice or to taste
  • 1 tablespoon fresh soft herbs such as basil, parsley, oregano, chives, mix and match at will, finely chopped
  • 3 tablespoons fruity extra virgin olive oil or to taste
  • Freshly ground pepper
  • cup toasted chopped walnut pieces I used these, but I think pine nuts would be equally good, optional (but read my note)


  • In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well-salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry, and place in a bowl.
  • In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs, and extra virgin olive oil, whisk to combine.
  • Toss the zucchini with the dressing, add the nuts, and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.


Serving: 1gCalories: 111kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 537mgFiber: 2g
Keyword raw salad, raw zoodle salad, vegetarian
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