Zucchini Salad

Last week’s farm basket included some beautiful summer squash, basil, and parsley. Instead of cooking the zucchini, we decided to try a raw preparation. We based this recipe on one we found in The New York Times by Alexa Weibel; her version included pecorino, garlic, and almonds. Ours is vegan and low-FODMAP friendly.

Zucchini Salad

This salad is light and fresh; it's simplicity allows the flavors of the herbs and squash to really shine. We served this as a side dish with a rich Mole Chicken, and it was a great complement.
Prep Time15 mins
Course: Salad, Side Dish
Cuisine: American, Vegan
Keyword: dairy-free, gluten-free, paleo, sugar-free, Whole Life Challenge, zucchini
Servings: 4
Calories: 113kcal
Author: planfulcook


  • 3 tbsp extra virgin olive oil
  • 2 tbsp chives minced
  • 2 tbsp capers chopped
  • 2 tsp caper brine
  • 1 tsp lemon zest plus 1 tbsp juice
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 3 medium summer squash or zucchini
  • 1/4 cup fresh Basil torn
  • 1/4 cup parsley chopped
  • 1/3 cup roasted salted almonds chopped (optional)


  • Prepare the dressing: whisk together the olive oil, chives, capers and brine, and lemon zest and juice. Season with salt and pepper to taste. Set aside.
  • Cut the zucchini into 1/4-inch-thick "batons"; first cut them into 2-inch segments, then slice those lengthwise into thin (1/4 in) slabs, and cut those lengthwise. Add to a medium bowl.
  • Season the cut squash with salt and pepper, to taste. Coat with the prepared dressing, and then toss with the herbs. Sprinkle the almonds over top before serving. Enjoy!


Roasted salted almonds are easy to find in your local grocer. 

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