Skip to Content

Simple Zucchini Salad

Fresh produce, great cheese, and a stellar vinaigrette make this Simple Zucchini Salad a show-stopper, whether it’s for your lunch or an easy side.

Some recipes I make are so easy, I often wonder if they even warrant a blog post. Practically every time I cook, Matt asks me if this recipe is a blog post, and often, the answer is no.

Sometimes I think I take for granted that it’s easy for me to come up with flavor combinations, and it truly isn’t that straightforward for a lot of people. So, I bring you this Simple Zucchini Salad that almost wasn’t a blog post.

Since being in quarantine I’ve developed an obsession… with dill, of all things. I literally want to put it on everything. On the next cooler day, I’m definitely making Alison Roman’s Lemony Chicken Soup with Fennel and Dill.

I used to think I didn’t like dill but I was very very wrong. Do you have any herbs that you hate or love? I know cilantro can be polarizing but I love it as well!

This summer, when your gardens are overflowing with zucchini and corn, you know what to do! Whip up this salad, ASAP!

NEXT UP: Try my Spring Pea Cobb Salad!

Simple Zucchini Salad
 
Author:
Recipe type: Side
Serves: 4 servings
Prep time:
Total time:
 
Fresh produce, great cheese, and a stellar vinaigrette make this Simple Zucchini Salad a show-stopper, whether it's for your lunch or an easy side.
Ingredients
  • 3 medium zucchini
  • ¼ cup frozen corn, defrosted
  • 1 shallot, sliced (red onion is pictured here, which can be substituted)
  • 1 tbsp lemon zest
  • Juice from one lemon
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup pine nuts
  • 2 ounces goat cheese
  • ¼ cup fresh dill, chopped
Instructions
  1. Finely shave the zucchini with either a vegetable peeler or on a mandolin.
  2. Combine the zucchini, corn, shallot, lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl, taking care not to break the zucchini ribbons. Marinate for 10 minutes.
  3. Place the zucchini in a bowl or plate.
  4. Toast the pine nuts over medium heat in a non-stick pan for five minutes or until the nuts are golden brown.
  5. Top the zucchini with the toasted pine nuts, goat cheese, and dill. Serve immediately.

Simple Zucchini Salad with fresh veggies
Simple Zucchini Salad
Simple Zucchini Salad
← Previous
Blueberry Citrus Scones
Next →
Paleo Coconut Macaroons
Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cucumber, Radish and Fennel Salad with Mandarin Vinaigrette - My Modern Cookery

Wednesday 3rd of March 2021

[…] Let me know what your favorite summer salad is, you can never have too many. Especially like this Simple Zucchini Salad! […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.