If you're on the hunt for a fresh, light dish perfect for warm days, a raw zucchini salad might just be your new go-to. This simple yet delightful salad packs in flavor and crunch with every bite, making it an ideal choice for an appetizer, quick lunch, or a side at your next barbecue.
This zesty Summery zucchini salad is as delightful to look at as it is to eat. It’s a fantastic way to incorporate more vegetables into your day without turning on the stove.
Speaking of raw salads, this recipe draws inspiration from our beloved beet carpaccio salad and our marinated mushroom salad. Each dish showcases the beauty of using fresh, uncooked ingredients; this salad is no exception. It’s a vibrant addition to any meal, bringing a burst of color and a variety of textures to your plate.
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💚 Why you will love this recipe
- Healthy choice
- Quick preparation
- No cooking required
- Fresh, vibrant flavors
- Made with simple ingredients
- Perfect for elegant dinners, picnics and BBQs
🧾 Ingredients
The ingredients that make this Summer salad so good are:
- Thinly sliced zucchini adds a crisp texture and a mild, slightly sweet flavor that's perfect for absorbing marinades.
- Orange brings a sweet citrus burst, complementing the zucchini with its juicy, tangy notes.
- Arugula provides a peppery base that contrasts the sweetness of the other ingredients.
- Spearmint offers a refreshing, cool flavor that elevates the overall freshness of the salad.
- Red onion introduces a sharp, pungent element, enhancing the salad's depth of flavor.
- Lemon juice adds a zesty, bright touch, balancing the salad's flavors with its acidity.
- Apple cider vinegar gives a slight tang and helps in tenderizing the zucchini, enhancing its taste.
- Extra-virgin olive oil serves as a smooth, fruity binder that beautifully combines all the flavors.
- Sliced almonds introduce a crunchy texture and nutty flavor, adding a satisfying final touch to the dish.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Orange | Mandarin oranges or grapefruit |
| Arugula | Mixed Greens or baby spinach |
| Spearmint | Peppermint or regular mint |
| Red onion | Shallots |
| Lemon juice | Lime juice |
| Apple cider vinegar | White wine vinegar |
| Olive oil | Avocado oil or skip |
| Sliced almonds | Pine nuts, pumpkin, or sunflower seeds |
🍽 Equipment
You'll need either a mandoline or a sharp knife to create carpaccio-thin slices of zucchini, along with a small skillet for toasting the almonds.
🔪 Instructions
To make this salad, start by washing your fresh ingredients thoroughly.
- Thinly slice your zucchini into rounds; either with a mandoline for precision or a sharp knife for a hands-on touch.
- Add vinegar, and squeeze both orange and lemon on top of the zucchini.
- Let the zucchini mingle with apple cider vinegar, salt, and pepper, then douse generously with fresh orange and lemon juice and give it time to soak up the flavors, anywhere from 15 minutes to an hour.
- Toast the almond flakes until fragrant and nutty, achieving a nice golden hue.
Tip: Marinating zucchini longer softens its texture and enriches the flavor. For a crunchier bite, marinate briefly; for a softer, carpaccio-like texture, marinate for at least an hour.
- Chop and finely dice your red onion and spearmint.
- Whisk together the strained zucchini juices with the chopped onion for a dressing that sings with simplicity.
- Toss the arugula or mixed greens with your fresh dressing, keeping some aside for that final drizzle.
- Layer the seasoned greens and zucchini on a plate and top with the marinade, olive oil, salt, pepper, and a sprinkle of toasted almonds.
Expert Tips
Use a mandoline slicer to achieve uniform, paper-thin slices of zucchini, which will help marinate them evenly.
When toasting nuts, keep a close eye on the skillet, as nuts can go from perfectly golden to burnt in a matter of seconds.
For the best flavor, let the salad marinate for at least 15 minutes, ideally an hour before serving, to allow the zucchini to soften and absorb the dressing.
Experiment with the acidity by adjusting the amount of lemon juice and vinegar to suit your taste.
If making ahead, add the fresh herbs and nuts just before serving to maintain their texture and flavor.
📖 Variations
- Consider refreshing this salad by trying a citrus fennel salad variation. This variation combines thinly sliced fennel with oranges, lemons, and a hint of mint for a zesty flavor profile.
- Alternatively, explore the combination of fennel apple salad, where crisp apple slices pair beautifully with fennel, all dressed with simple ingredients to create a crunchy, sweet, and tangy dish.
Experiment with zucchini shapes by slicing lengthwise to create long strips instead of traditional rounds, altering the bite with a more substantial, noodle-like texture perfect for twirling and forkfuls of flavor.
🥢 How to serve
This fresh salad pairs wonderfully with a hearty grilled cauliflower steak. The robust, nutty flavors of roasted cauliflower complement the light, fresh zestiness of the salad, creating a balanced and satisfying meal.
For a protein-rich meal, serve the marinated zucchini salad next to a seitan steak or marinated baked tofu. The chewy, meaty texture of seitan and tofu offers a delightful contrast to the crisp and refreshing salad, making for a fulfilling dish.
❓ FAQ
Choose firm, small to medium-sized zucchinis with a bright green color and smooth skin for the best texture and flavor.
Fresh lemon juice is recommended for its vibrant flavor, but bottled lemon juice can work if you're in a pinch, though the taste may be slightly different.
Freezing this salad is not recommended, as zucchini and other fresh ingredients will become watery and lose their crisp texture upon thawing. For the best taste and texture, enjoy the salad fresh.
🥡 Storage
Storing in the fridge: Place any leftover raw zucchini salad in an airtight container and refrigerate for up to 2 days. It’s best enjoyed fresh, as the zucchini can become soggy, and the herbs may wilt over time.
Meal prep option: For easy meal prep, slice the zucchini and prepare the other vegetables ahead of time, storing them separately in the fridge. Mix the dressing ingredients in a small jar or container. When ready to serve, combine the vegetables with the dressing and add the toasted nuts and herbs for freshness. This way, you can assemble a crisp, flavorful salad in minutes.
📚 More Summery Marinated Salad Recipes
Dive into our collection of refreshing marinated salad recipes, perfect for brightening up your summer meals with vibrant flavors and crisp, fresh ingredients.
Craving more zucchini goodness? Our Lebanese stuffed zucchini will transport your taste buds to the heart of the Mediterranean with its aromatic spices and hearty filling.
Or, if you're looking for a comforting classic with a twist, our easy gluten-free lasagna, with layers of zucchini replacing vegan pasta noodles, promises all the flavor without the gluten.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
And for even more recipes, join the Easy Vegan and Vegetarian Recipes Facebook group for support, inspiration & fun!
🎥 Video
📋 Recipe
Marinated Raw Zucchini Salad
Ingredients
- 1 zucchini medium, thinly sliced
- 1 orange juiced
- 2 bunches arugula or mixed greens, 3.5 oz (100 g)
- 4 tablespoons spearmint chopped
- ½ red onion finely chopped
- ½ lemon juiced
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil extra-virgin
- ⅓ cup sliced almonds or pine nuts. Toasted.
- ½ teaspoon fine sea salt and pepper
Directions
- Prepare your zucchini: Wash your medium zucchini thoroughly under cool water. Carefully slice the zucchini into very thin rounds using a mandoline or a very sharp knife.
- Marinate your zucchini: Season zucchini with apple cider vinegar,salt and pepper to taste. Then squeeze the orange and lemon on top. Allow the zucchini to marinate for at least 15 minutes, but for a more pronounced orange flavor, consider extending this marination period up to an hour.
- Toast almond flakes. Lightly toast almonds in a skillet.
- Chop. Finely chop the red onion and slice spearmint.
- Prepare your salad dressing: In a small bowl, drain the zucchini juices onto the chopped onion.
- Prepare your greens: Combine the arugula, olive oil, and salad dressing in a separate bowl. Save some to drizzle over the salad.
- Assemble your salad: On a serving plate, arrange a bed of seasoned arugula, followed by marinated zucchini. Drizzle the remaining marinade, sprinkle salt and pepper, olive oil, and scatter the toasted almond flakes.
- Serve immediately: This salad is best enjoyed right away, while the greens are still fresh and the almonds are still crunchy.
Video
Notes
* For an even stronger citrus flavor, you can zest one of the oranges before juicing it and mix this zest into your dressing or directly onto the sliced zucchini.
* If you want to prepare this salad ahead of time, marinate the zucchini, prepare the salad dressing, and prepare your green mixture but don't assemble everything until just before serving. This will keep your greens fresh and your almonds crunchy.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Amy
What a delicious way to enjoy zucchini! And a gorgeous presentation as well.
TAYLER ROSS
I made this salad for lunch today and it's my new favorite! So fresh and delicious!
Our Plant-Based World
Hey Tayler, I am glad you liked it! It really makes the perfect light lunch! Thanks for your review!
Paula
This marinated zucchini was absolutely incredible! So flavorful and delicious.