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Zucchini Salad Recipe

This vegetarian zucchini salad recipe only requires a few simple ingredients and takes minutes to make from start to finish. Let’s begin.
Prep Time10 mins
Total Time10 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Global
Keyword: how to make zucchini salad, zucchini salad, zucchini salad recipe
Servings: 4 servings
Calories: 215kcal
Author: Luna Regina


  • 2 1/2 tbsp olive oil
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tsp lemon juice
  • 1 tsp traditional Dijon mustard
  • 16 oz zucchini green and yellow, shaved lengthwise
  • 2.5 oz cashews roasted
  • 1 oz feta cheese crumbled
  • 2 tbsp fresh coriander roughly chopped


  • Make the dressing: In a small bowl, combine 2 1/2 tbsp olive oil, 1/8 tsp salt, 1/4 tsp ground black pepper, 2 tsp lemon juice, and 1 tsp traditional Dijon mustard. Whisk well to emulsify.
  • Plate the salad: Divide 16 oz zucchini into 4 portions and arrange them on serving plates or bowls. Sprinkle with 2.5 oz cashews and 1 oz feta cheese.
  • Add the dressing: Drizzle the dressing over the salad and garnish with chopped 2 tbsp fresh coriander.
  • Serve: Mix to coat the dressing evenly and enjoy.


Serving: 1serving | Calories: 215kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg