This winter has seemed so long! If you're looking for a refreshing and easy-to-make salad, try this five ingredient lemon salad with zucchini ribbons. With just a few simple steps, you can create a dish that's perfect for a light lunch, side dish, or even as a healthy snack. Enjoy a refreshing glass of our blue curacao lemonade with this dish! (gluten free, dairy free option, egg free, soy free, nut free, coconut free, vegetarian, FODMAP friendly)
This Lemon Salad Needs Just Five Ingredients!
All you need to make this salad is:
- 2 medium zucchinis
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- ¼ cup shaved Parmesan cheese or feta cheese
Making it Dairy Free
To make this lemon salad dairy free, just use dairy free parmesan cheese
Prepare the Zucchini Ribbons
To start, wash and dry two medium zucchinis. Using a vegetable peeler, shave thin ribbons of zucchini, working your way around the zucchini until you reach the seeds. Discard the center with the seeds, as it's too soft and won't hold up well in the salad.
You can also use a spiralizer to create long, thin zucchini noodles if you prefer, but I find the ribbon method to be quicker and easier.
Once you have your zucchini ribbons, place them in a large bowl and set aside.
Make the Lemon Dressing
Next, prepare the lemon dressing by whisking together 2 tablespoons of extra virgin olive oil, the juice and zest of one lemon, and salt and pepper to taste. You can adjust the seasoning to your preference, but I recommend starting with a pinch of salt and pepper and adding more as needed.
If you don't have a fresh lemon, you can use bottled lemon juice instead.
Mix the Salad
Pour the lemon dressing over the zucchini ribbons and toss until the ribbons are evenly coated. Make sure to coat all the ribbons well, as the dressing is what gives the salad its flavor.
Serving Your Lemon Salad
Once everything is mixed together, your lemon zucchini ribbon salad is ready to serve. You can eat it immediately, or let it chill in the refrigerator for a few hours to let the flavors meld together. When you're ready to serve it, just dish it onto plates then sprinkle parmesan or feta cheese on top! So easy!!!
Make it a Meal!
I love making it a meal by cooking up a grilled chicken breast and placing it on top but you can also serve it up with a fillet of fish or even some shrimp. For a plant based meal, you can add some cooked quinoa, chickpeas or chopped nuts.
If you're looking to switch things up, there are a few variations you can make to this salad to make it your own. Here are a few ideas:
- Add some fresh herbs: Chopped herbs like basil, parsley, or mint would be a great addition to this salad. They add a pop of color and flavor and complement the lemon dressing nicely.
- Use a different cheese: If you're not a fan of Parmesan, you can try using feta, goat cheese, or even blue cheese instead. Just make sure to adjust the amount of cheese based on the strength of the flavor.
- Add some veggies: If you want to add more veggies to the salad, try tossing in some cherry tomatoes, thinly sliced red onion, or roasted red peppers. They add sweetness, crunch, and color to the salad.
- Try a different dressing: If lemon isn't your thing, you can try using a different dressing instead. A balsamic vinaigrette or a honey mustard dressing would both be delicious with the zucchini ribbons.
- If you're looking for some other great light and refreshing spring salads, why not try making a balsamic cucumber tomato salad or a fresh grilled caprese salad recipe?
Don't Forget Dessert!
We love lemon season and have lot's of great lemon recipes on our site. Our favorite during lemon season might be dessert! We love our simple crust free lemon meringue pie, or a slice of lemon poppy seed bread.
Lemon Salad with Zucchini
- 2 whole zucchinis
- 2 tablespoon olive oil
- 1 whole lemon juiced and zested
- salt and pepper to taste
- ¼ cup parmesan or feta cheese
- wash and dry two medium zucchinis. Using a vegetable peeler, shave thin ribbons of zucchini, working your way around the zucchini until you reach the seeds. Discard the center with the seeds
- prepare the lemon dressing by whisking together 2 tablespoons of extra virgin olive oil, the juice and zest of one lemon, and salt and pepper to taste
- Pour the lemon dressing over the zucchini ribbons and toss until the ribbons are evenly coated
- divide the salad between two plates, then sprinkle parmesan or feta cheese over the top. serve.