Zucchini Salad

5 from 16 votes

Raw Zucchini Salad marinated in a delicious blend of fresh lemon juice, garlic and salt then topped with creamy feta cheese and buttery pine nuts! An easy and healthy recipe to serve with everything this summer!

Prep Time15

Marinating Time1 30

Total Time1 45

Course: Salad

Cuisine: American

Keyword: easy, healthy, keto, low carb, side salad, summer, vegetarian

Servings: people

Author: Marissa Stevens

Ingredients

1 1/2 pounds small to medium zucchini ideally a mix of green zucchini and yellow summer squash
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice about 1 lemon
1 clove garlic smashed
3 tablespoons extra virgin olive oil
3 ounces feta cheese crumbled
1/4 cup pine nuts
1/4 cup thinly sliced basil leaves optional

Instructions

Thinly slice zucchini with a Y Peeler or mandoline slicer at its thinnest setting. Place zucchini ribbons in large bowl, gently separating slices with your hands.
To zucchini add salt, lemon juice and smashed garlic clove; gently toss to coat. Cover and refrigerate for at least 1 1/2 hours and up to 6 hours.
When you're ready to serve, remove zucchini mixture from refrigerator. Drain and discard garlic clove. Gently pat slices dry with paper towels. Alternatively, you can turn slices out onto a paper towel lined baking sheet in a single layer and pat dry for a drier salad. Return zucchini slices to bowl.
Drizzle zucchini with olive oil and gently toss to coat; adjust seasoning as desired. Divide among 4 serving plates. Top each salad with an equal amount of crumbled feta, pine nuts and basil if you like. Serve.

Video

Notes

I recommend a Y peeler for uniform, thin slices of zucchini (this one is my favorite). You can also use a mandoline slicer like this one.

Nutrition

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