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Shaved Zucchini Salad with Lemon-Honey Dressing

Introducing our latest culinary creation: Shaved Zucchini Salad with Lemon-Honey Dressing. This vibrant and refreshing salad is a celebration of seasonal flavors, perfect for brightening up any mealtime or gathering.

Crisp raw zucchini is shaved into paper thin sliced that are delicate.  Creating a stunning visual appeal that’s as delightful to look at as it is to eat. Toss in a tangy yet sweet lemon-honey dressing and this salad bursts with freshness and zest. Toasted walnuts add a satisfying crunch and Parmesan cheese lends a savory depth.

If you have your own garden or a neighbor with a garden, you most likely are looking for zucchini recipes to use up the fresh produce. This simple salad is delicious with young and tender zucchini and squash early in the season. Of course, grocery stores carry it year-round so you don’t just have to make this in the summer. But it is a delicious summer recipe.

Shaved Zucchini Salad with Lemon-Honey Dressing

It’s Zucchini Coins for us.

You have probably seen versions of this salad where the zucchini is spiralized, or in others it’s peeled into paper thin zucchini ribbons and still in others it’s sliced into thicker sized coins. To be honest, I am not a fan of spiralized zucchini or anything for that matter. I’ve tried the zucchini ribbon, but I find it messy to eat. Our preferred way is using a mandolin slicer to slice very thin zucchini coins. It’s like having lettuce in a bowl.

Paper Thin Sliced Squash and Vinaigrette Salad Dressing

Creating this Shaved Zucchini Salad Recipe Tips

An easy fresh salad using simple ingredients. If you have not had the pleasure of sampling this side dish, you’re in for a treat. Everyone that tries this recipe loves it.  Here are some recipe tips to ensure your salad turns out impeccably every time:

Use a Mandolin or Vegetable Peeler. For thin, uniform zucchini slices, a mandolin is your best friend. This ensures that each slice is evenly shaved, creating a delicate and consistent texture throughout the salad. It’s very hard to use a knife and get slices this thin.

Shave Zucchini Just Before Serving. To maintain the freshness and crispness of the zucchini ribbons, it’s best to shave them just before assembling the salad. This prevents them from becoming limp or soggy and preserves their vibrant green color.

Toast Walnuts for Depth of Flavor. Toasting walnuts before adding them to the salad enhances their nutty flavor and adds a delightful crunch. Simply place them in a dry skillet over medium heat, stirring occasionally, until they become fragrant and lightly browned.

Adjust Salad Dressing to Taste. The lemon-honey dressing adds a bright and tangy flavor to the salad. Feel free to adjust the quantities of lemon juice, honey, and other seasonings to suit your personal taste preferences. Start with the suggested measurements and taste as you go, adding more or less as needed.

Raw Zucchini Salad with Vinaigrette

Garnish with Fresh Herbs. For an extra burst of flavor and visual appeal, garnish your Shaved Zucchini Salad with freshly chopped herbs such as parsley, fresh basil, or mint. These herbs complement the lemony dressing beautifully and add a touch of freshness to each bite.

Whether served as a light lunch, a side dish, or a vibrant appetizer, this salad is bound to become a favorite in your repertoire. Enjoy the bright flavors and refreshing crunch of this delightful dish.

Shaved Zucchini Salad with Lemon-Honey Dressing
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Shaved Zucchini Salad with Lemon-Honey Dressing

Introducing our latest culinary creation: Shaved Zucchini Salad with Lemon-Honey Dressing. This vibrant and refreshing salad is a celebration of seasonal flavors, perfect for brightening up any mealtime or gathering.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: 30 minute meal, cold salad, easy salad, zucchini recipe
Servings: 6 Servings
Calories: 190kcal

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Kitchen Essentials


  • 1 Lemon zested and juiced
  • ¼ Cup Rice Vinegar or red wine vinegar, or apple cider vinegar
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Teaspoons Dijon Mustard
  • 3 Teaspoons Honey
  • Kosher Salt to taste
  • Freshly Cracked Black Pepper to taste

For the salad:

  • 2 Medium Zucchini ends trimmed and sliced into paper thin coins
  • 1 Medium Yellow Squash ends trimmed and sliced into paper thin coins
  • ½ Small Onion thinly sliced can be yellow onion, red onion, or sweet onion like a Vidalia
  • Cup Pecans or Walnuts, toasted
  • Cup Parmesan Cheese shredded or shaved
  • 1 Ounce Asiago Cheese sliced thin


  • Toast the pecans or walnuts. In a skillet over medium heat, toast the walnuts or pecans for 2-3 minutes until fragrant. Set it aside.
    ⅓ Cup Pecans
  • Prepare the Zucchini Coins. Using a mandolin slicer, carefully slice the zucchini, onion, and yellow squash into thin coins. This technique allows for a delicate texture that beautifully absorbs the flavors of the dressing.
    2 Medium Zucchini, 1 Medium Yellow Squash, ½ Small Onion
  • Make the Dressing: In a small bowl, whisk together fresh lemon juice, lemon zest, rice vinegar, Dijon mustard, honey, extra virgin olive oil, salt, and freshly ground black pepper. This bright and zesty dressing will elevate the flavors of the salad and bring a burst of freshness to each bite.
    1 Lemon, ¼ Cup Rice Vinegar, ¼ Cup Extra Virgin Olive Oil, 2 Teaspoons Dijon Mustard, 3 Teaspoons Honey, Kosher Salt, Freshly Cracked Black Pepper
  • In a large bowl, gently toss the shaved zucchini and thinly sliced onion with the dressing until evenly coated.
  • To serve, arrange the dressed coins in a serving bowl, low dish, or serving platter.
  • Finish with Pecans, Shredded Parmesan Cheese, and thin slices of Asiago Cheese. The nutty and salty notes will complement the freshness of the vegetables beautifully.
    ⅓ Cup Parmesan Cheese, 1 Ounce Asiago Cheese
  • Serve and Enjoy

Your Own Private Notes


Calories: 190kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 190mg | Potassium: 301mg | Fiber: 2g | Sugar: 6g | Vitamin A: 281IU | Vitamin C: 18mg | Calcium: 144mg | Iron: 1mg

Recipe Ingredient Variations

Here are some recipe variations to add a creative twist to your Shaved Zucchini Salad with Lemon-Honey Dressing.

Add Fresh Herbs. Incorporate a variety of fresh herbs such as basil, mint, parsley, or dill to enhance the flavor profile of the salad. Chop the herbs finely and toss them with the zucchini ribbons for a burst of freshness.

Include Other Vegetables. Mix in additional vegetables to add color, texture, and flavor. Consider adding thinly sliced cucumber, radishes, cherry tomatoes, or bell peppers for extra crunch and vibrancy.

Add Fruits. For a hint of sweetness and complexity, add some fresh fruits to the salad. Sliced strawberries, diced apples, or segmented oranges can complement the lemon-honey dressing beautifully and add a refreshing twist.

Experiment with Nuts and Seeds. Instead of walnuts, try using other nuts or seeds such as almonds, pecans, pine nuts, or pumpkin seeds. Toasted seeds like sunflower seeds or sesame seeds can also add a delightful crunch and nuttiness to the salad.

Include Cheese Varieties. While Parmesan cheese works wonderfully in this salad, you can experiment with other cheese varieties for different flavor profiles. Try crumbled feta cheese, shaved Pecorino Romano, or goat cheese for a tangy and creamy addition.

Add Protein. Boost the protein content of the salad by adding grilled chicken, shrimp, or tofu. Marinate the protein in a complementary dressing before grilling to infuse it with flavor and tie the dish together.

Drizzle with Balsamic Reduction. For an extra layer of flavor, drizzle the finished salad with a balsamic reduction. The sweet and tangy syrup adds depth and richness to the dish, balancing out the brightness of the lemon-honey dressing.

Enjoy exploring new flavor combinations and making this Shaved Zucchini Salad your own.

Fork of Zucchini Salad

Does this Zucchini Salad Keep Well?

Yes, this salad can last 2-3 days in the refrigerator.

Store any leftovers in an airtight container and refrigerate. It’s best enjoyed within 2-3 days for optimal taste and texture. Over time, the zucchini may release moisture, causing the salad to become slightly watery.

The lemon vinaigrette may separate or thicken slightly when refrigerated. Simply give the salad a gentle toss before serving to redistribute the dressing and revive the flavors.

We hope you have enjoyed this cold salad recipe. Here are a few more delicious recipe suggestions for you to explore.


You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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