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This easy sheet pan shrimp boil features juicy shrimp, Cajun chicken sausage, corn, and potatoes. It’s ready in about 30 minutes for a flavorful, high-protein dinner!
This easy sheet pan shrimp boil features juicy shrimp, Cajun chicken sausage, corn, and potatoes. It’s ready in about 30 minutes for a flavorful, high-protein dinner!
Charlottesville, Virginia
Zucchini Salad
Zucchini Salad is here to transform the way you use that bounty of zucchini from the garden! Ribbons of zucchini are tossed with shaved Parmesan and a simple lemon vinaigrette for a light, refreshing summer side dish.
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A new way to put your summer zucchini harvest to use.
Whether you’ve got a crop surplus from your (or your neighbor’s) garden, you’ve stocked up at the farmers’ market, or your CSA box came fully loaded with every variety summer squash under the sun, the how-can-I-use-this-zucchini conundrum is one nearly all of us face around this time of year.
While Chocolate Zucchini Bread and Zucchini Fritters are good, if you’re looking for the easiest way to use up lots of zucchini, this zucchini salad is it!
- It’s one of the rare recipes where the zucchini is left uncooked—and you’ll wonder why it’s not served this way more often! It’s tender with a little bit of a crisp bite and a mild squash flavor.
- Once you’ve shaved the zucchini into ribbons, you’ll toss it with lemon juice and oil, along with a sprinkle of fresh herbs, shaved Parm, and almonds, if you’d like. So EASY!
- This short list of ingredients delivers big flavor and nicely contrasting textures.
Ben and I enjoy this zucchini salad as a side for dishes like Caprese Chicken Pasta and other recipes with Italian vibes.
The no-cook element makes it fantastic with grilled mains like Grilled Pesto Chicken Skewers too. Just assemble the salad and while it marinates for 10 minutes, toss your proteins on the grill!
How to Make Zucchini Ribbons
This recipe is a breeze, and most of the time needed is the prep time for cutting the zucchini into ribbons (which doesn’t take long at all!). I have a few tips for you here.
- Use a vegetable peeler to create the ribbons, rather than a knife. I like a Y-peeler like this.
- I use firm pressure with the peeler to make sure the ribbons have some heft to them. You can see the thickness in the photo above; the slices aren’t paper thin wisps, but they’re still thinner than you’d get with a knife.
- To keep the zucchini slices even, I lay the zucchini flat on a cutting board and start the peeler on the opposite side with each slice. So if I start peeling from the stem side of the zucchini, the next cut I’ll start with the peeler on the blossom end.
- If you prefer, you can cut the zucchini into thin coins with a mandoline slicer instead. It delivers the same results texturally and flavor-wise, but the ribbons do look more elegant!
More Tips for Perfect Zucchini Salad
- Don’t Skip the Salting. This draws out the excess moisture from the zucchini, which is important for the flavor and texture of the salad. After this, be sure to dry the zucchini well too; this also helps remove some of the salt.
- Use Good Parmesan. You can shave Parmesan off the block with a vegetable peeler before you start shaving the zucchini. Easy! But whatever you do, don’t buy the shelf-stable Parm sold in the pasta aisle at the grocery store. It pales in comparison to the real stuff!
- Make It Your Own. I kept it simple for this salad, but there are lots of ways you can put your own spin on it. Try pine nuts instead of almonds, red wine vinegar instead of lemon juice, Pecorino instead of Parmesan, add sliced sun-dried tomatoes for an element of sweetness, and so on. A drizzle of Basil Pesto over the top is delicious too.
What to Serve with Zucchini Salad
- Grilled Foods. Like Grilled Salmon and Grilled Chicken Breast.
- Italian Dishes. This light salad is excellent for rounding out a pasta dinner like Spicy Shrimp Pasta.
- Other Main Dishes. Even Turkey Burgers and Air Fryer Steak would pair well with zucchini salad!
Zucchini Salad
This zucchini salad recipe pairs ribbons of raw zucchini with lemon vinaigrette, shaved Parmesan, and herbs for a light, summery side dish!
Servings 4 servings
Calories 154kcal
Ingredients
- 1 ½ pounds zucchini about 3 large; or use a mix of zucchini and yellow summer squash
- ½ teaspoon kosher salt plus additional to taste
- ¼ cup coarsely grated or shaved parmesan do this yourself from the block. You will be happy you did this!!, plus additional for serving
- ¼ teaspoon ground black pepper
- 2 tablespoons finely chopped fresh chives basil, or a mix, plus additional for serving
- 1 tablespoon extra-virgin olive oil
- Juice of 1 small lemon about 2 ½ tablespoons
- ⅓ cup toasted sliced almonds optional
Instructions
- With a vegetable peeler, slice the zucchini into thin ribbons (you can also use a mandoline to slice them into very thin coins). Place in a large colander and toss with the salt. Place over a large bowl and let drain 15 minutes. Shake the colander to remove as much excess liquid as you can. Pat dry with paper towels then transfer to a serving platter. To pat dry, I like to grab a few ribbons at a time with one hand, then hold them up and dry them with paper towels that I'm holding in my other hand, then set them on the platter (you can also spread them out on paper towels and pat dry if that's easier for you).
- Top with Parmesan, black pepper, and chives. Drizzle the oil and lemon juice over the top. With your hands, gently toss to coat. Taste and adjust the seasoning as desired. I usually add a pinch or two more of salt.
- Sprinkle on the almonds and additional Parmesan and herbs. Enjoy immediately, or chill for 10 minutes prior to serving.
Notes
TO STORE: This is a salad that’s best served immediately. With storage, the zucchini slices will soften. But if you do have leftovers, you can refrigerate them in an airtight container for up to 3 days.
Nutrition
Serving: 1(of 4) | Calories: 154kcal | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 4mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 1mg
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The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest. This salad makes for the perfect side for any backyard BBQ or when it’s just too hot to cook. Pair with anything from grilled meats like this hot honey grilled chicken or Mediterranean lamb burgers to pan-seared white fish or cedar plank salmon with brown sugar. Since it’s quick to assemble and only takes a few ingredients it will instantly become a family favorite.
Table of contents
Why You’ll Love This Recipe
- Few easy ingredients. This recipe relies on drawing flavor out of simple ingredients for a flavorful salad. While it’s ideal for summer when tomatoes are at their peak it can easily be made all year round.
Key Ingredients in This Recipe
- Cherry tomatoes – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are also much sweeter than other varieties of tomatoes. Grape tomatoes can also be used in this recipe. I use a tri-color variety though regular red cherry tomatoes can be used based on availability.
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
- Mozzarella – Chop the fresh, creamy mozzarella into pieces or tear fresh mozzarella into pieces for a more rustic look on this salad. I like to add the mozzarella last so it doesn’t soak up too much of the oil and remains fresh.
How to Make Tomato, Mozzarella & Avocado Salad
Step 1: Marinate tomatoes.
Add the cherry tomatoes, olive oil and garlic to a medium mixing bowl, stirring to combine. Let the mixture sit for about 10 minutes to let the tomatoes marinate.
Step 2: Add remaining ingredients.
Add the avocado and mozzarella to the bowl, stirring gently to combine. Add the lemon juice and season with salt to taste.
Tips and Tricks for This Recipe
How to Store Tomato, Avocado and Mozzarella Salad
Store the salad refrigerated in an airtight container for up to 2 days in advance.
How to Prep This Recipe in Advance
Prep and refrigerate marinated tomatoes and mozzarella according to the recipe below. I recommend waiting to add the diced avocado until just before serving to prevent browning.
Other Recipes to Try
If you enjoy this tomato, avocado and mozzarella salad recipe, I recommend checking out some of these and follow me on Instagram:
FAQ – Frequently Asked Questions
Can I prep tomato, avocado and mozzarella salad in advance?
Yes! Prep and refrigerate marinated tomatoes and mozzarella. Wait to add the avocado until just before serving to prevent browning.
How do you prevent avocados from browning?
If you’re only using a half of an avocado, the best way to store it is to keep the pit in it, coat it with lemon or lime juice (to keep it from oxidizing), and wrap it in plastic or store it in a plastic bag.
What type of tomatoes are best for tomato avocado and mozzarella salad?
Cherry, grape or plum all work nicely. Halve small tomatoes or dice larger varieties.
Can I add other ingredients to tomato, avocado and mozzarella salad?
Yes! Try adding thinly sliced red onion, diced cucumber, or mixed herbs (like basil, parsley or mint).
Tomato, Avocado & Mozzarella Salad
The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest.
Servings 4
Calories 212kcal
Ingredients
- 10 ounces cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 medium ripe avocado, diced
- 4 ounces fresh mozzarella cheese, cubed
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions
- Add the cherry tomatoes, olive oil and garlic to a medium mixing bowl, stirring to combine. Let the mixture sit for about 10 minutes to let the tomatoes marinate.
- Add the avocado and mozzarella to the bowl, stirring gently to combine. Add the lemon juice and season with salt to taste.
Notes
Pair with your favorite simple grilled meats or pan-seared fish.
Nutrition
Calories: 212kcal | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 189mg | Potassium: 427mg | Fiber: 4g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 22mg | Calcium: 160mg | Iron: 1mg
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