Vegan Fresh Zucchini Salad
Bright, refreshing, and packed with vibrant flavors, this Vegan Fresh Zucchini Salad is the perfect summertime dish that celebrates seasonal produce. Featuring delicate ribbons of fresh zucchini, juicy cherry tomatoes, crisp red onion, and fragrant basil leaves, this salad is a feast for both the eyes and the palate. A zesty lemon dressing made with freshly squeezed juice and zest pairs beautifully with the medley of vegetables, while toasted pine nuts add a delightfully nutty crunch. Ready in just 15 minutes and requiring zero cooking time, this recipe is ideal for quick lunches, light dinners, or as a stunning side dish at your next gathering. Whether you're embracing a plant-based lifestyle or simply looking for a healthy option, this vegan salad is sure to wow with its simplicity and bold flavors.
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1.5 cups cherry tomatoes
- 0.5 small red onion
- 0.5 cup fresh basil leaves
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup pine nuts
Instructions
Begin by washing all vegetables thoroughly. Pat them dry with a clean kitchen towel.
Using a vegetable peeler or mandoline slicer, thinly slice the zucchini into long ribbons. If preferred, you can instead cut the zucchini into thin round slices.
Halve the cherry tomatoes and set them aside.
Peel and thinly slice the red onion into half-moon shapes.
Stack the fresh basil leaves, roll them tightly, and slice into thin strips (chiffonade).
For the dressing, zest the lemon and then juice it. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, salt, and black pepper. Whisk the ingredients together until they are well combined.
In a large mixing bowl, combine the zucchini ribbons, cherry tomatoes, sliced red onion, and basil.
Pour the lemon dressing over the salad and gently toss to ensure everything is evenly coated.
Toast the pine nuts in a small dry pan over medium heat for 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.
Sprinkle the toasted pine nuts over the salad just before serving.
Serve the salad immediately, or let it sit in the refrigerator for up to 30 minutes to allow the flavors to marry. Enjoy!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6790 mg | 295% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 52.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
