Herbed Zucchini Ribbon Salad

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We’re going to let you in on a little secret to make sure that your zucchini ribbons are easy to eat. The trick is that you have to soak them in the lemon juice, olive oil, and herbs for about 30-60 minutes. Not only does this impart a ton of flavor into the ribbons, but it also tenderizes them for an easier eating experience. You don’t have to worry about crunching on raw zucchini!

Honestly, this is one of those salads that exceeds your expectations. The ingredients pair beautifully together and the fresh herbs give off enticing aromas as well. You get excited before you even bring the zucchini ribbons to your mouth! On the subject of zucchini ribbons, you can prepare them several ways. An easy way is to use a flat vegetable peeler to achieve thin, flat ribbons. If you want to expedite the process, use a mandoline slicer, but make sure that you have on a very thin blade attachment.

Marinating the zucchini is essential because the acids in the marinade will allow the zucchini to lose some water. You can easily discard the water before serving. The fresh lemon juice will slightly “cook” the zucchini ribbons, softening them a bit, but not to the point where they lose their tender crisp. If you can’t get your hands on raw peanuts, feel free to use raw cashews, raw pine nuts, or raw sunflower or pumpkin seeds. We hope you enjoy this refreshing, unique salad!

Herbed Zucchini Ribbon Salad
  • Prep Time:30m
  • Total Time:30m


  • 3 small zucchini
  • 3 tbsp. freshly squeezed lemon juice
  • 10 mint leaves, thinly sliced
  • 10 basil leaves, thinly sliced
  • 1 tbsp. dill, chopped
  • 1 clove garlic, minced
  • 1/2 c red onion, thinly sliced
  • 1/2 tsp. sea salt
  • pinch black pepper
  • 1 1/2 tbsp. extra virgin olive oil
  • 1 c cherry tomatoes, halved
  • 2 tbsp. raw peanuts


  1. Wash and dry the zucchini before using a peeler to create thin zucchini ribbons. If you choose that method, do not trim the stem of the zucchini because that will serve as a grip.
  2. You can also thinly slice the zucchini on a mandoline slicer, which may be a safer and quicker method.
  3. Transfer the zucchini ribbons into a large mixing bowl and add the lemon juice, mint, basil, dill, garlic, red onion, sea salt, and black pepper. Toss gently to combine and let that marinate for 30-60 minutes. If you do not have a lot of time, 15 minutes is a sufficient amount of marination time.
  4. After marinating the ribbons, drain the excess zucchini water. Drizzle the olive oil into the bowl and toss to coat.
  5. Add in the cherry tomatoes and raw peanuts and toss well to combine before serving.


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