Summer Zucchini Salad

close up of a spiralized zucchini salad with olives and sun-dried tomatoes

A light and refreshing spiralized summer raw zucchini salad made with seasonal zucchini, olives, sundried tomatoes, and light lemon vinaigrette dressing.

Course Salad

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 53kcal

Author Amee

Ingredients

2 zucchini small to medium size, sliced using a spiral slicer
1 ½ tablespoon flat leaf Italian parsley
2 tablespoon sun-dried tomatoes packed in olive oil minced
⅓ cup kalamata olives chopped
¼ cup red onions thinly sliced using a mandolin slicer
2 tablespoon store-bought lemon vinaigrette dressing Or this homemade vinaigrette
Salt and pepper to taste

Instructions

Place the zucchini, parsley, tomatoes, olives and onions in a mixing bowl.
Add the vinaigrette, salt and pepper.
Toss the salad.
Place in the refrigerator for 30 minutes prior to serving.

Notes

*Salad dressing is not calculated in nutrition info. Info is for salad only.

What's left of the whole zucchini after it's spiralized won't be much more than a mushroom-shaped bite, but why waste it? You can snack on it raw or use it in another dish.
Be sure to let the salad chill in the fridge for at least 30 minutes before serving. This salad tastes even better if left to chill overnight. The ingredients marinate together and become more flavorful.
To freshen up the flavors after storing, toss in a splash of freshly squeezed lemon juice, zest, and a pinch of fresh parsley.
Select zucchini that are small to medium in size, dark green with a woody stem, and feel heavy. Small zucchini are less watery and have fewer seeds than larger ones.

Nutrition