Easy 5 Ingredient Zucchini Salad (AIP, Whole30, Paleo, Vegan)
Zucchini salads don’t have to be fancy! With just five simple ingredients, you can whip up a refreshing and delicious side dish that fits a variety of dietary needs, including AIP, Whole30, Paleo, and Vegan diets.
And best of all, you only need one bowl, a knife and a vegetable peeler. Less mess equals less clean up needed!
Why You’ll Love this Raw Zucchini Salad
This summer I was really getting bored with my lunch options. While following the core AIP elimination I found lunches were the most difficult for me to keep interesting. Always the same salad or left overs. Boring!!! And not great for morale if you are already struggling with all the things going on!
But then we played around and came up with this super simple and delicious zucchini salad recipe. Just something easy to change things up!
It is light and refreshing and only takes 5 minutes to whip up! Perfect for busy days when you need something new but don’t want to spend hours in the kitchen. One bowl dish, with minimal cleanup, that’s my favorite way of cooking.
Step 1: With a vegetable peeler cut the zucchini into thin ribbons.
Step 2: Prepare the vinaigrette by mixing olive oil, apple cider vinegar and salt. Stir until dissolved and well mixed.
Step 3: Add the basil leaves to the vinaigrette and mix well.
Step 4: Add the zucchini ribbons to the vinaigrette and mix well.
How to Make a Simple Zucchini Salad
For equipment all you need is a bowl, a vegetable peeler, and possibly a knife and cutting board. And as ingredients, only some salt, fresh basil, red wine vinegar and oil (olive or avocado) to go with the zucchini.
Wash your zucchini and using the vegetable peeler, peel into thin ribbons. To keep your ribbons narrow, slightly turn the zucchini after removing a sliver and peel off the next slice where the zucchini has formed a ‘corner’. For as long as possible, we like to keep a little bit of peel on each ribbon, for colour.
Once you get to the soft centre with all the pips, it might be easier to slice it with a knife, but the peeler will also work. Then thinly slice the basil into tiny pieces.
In a bowl, mix the salt, avocado or olive oil and red wine vinegar to make a vinaigrette. Once it is well mixed, mix in the sliced basil leaves to the vinaigrette and mix. Lastly, add zucchini. It is easiest to use your hands to mix it up, to make sure the vinaigrette gets spread evenly. The ribbons like to stick together. And voila, your salad is ready.
You can let it sit for a few minutes to let the zucchini marinade, but it is absolutely not necessary.
Tips, Variations and Pairing Ideas
Add Fresh Herbs: Parsley, dill, or mint bring a burst of freshness. These herbs pair beautifully with zucchini.
Switch Up the Acid: Swap red wine vinegar for lemon juice or apple cider vinegar for a different flavor twist.
Boost the Crunch: Thinly sliced radishes, carrots, or cucumber to add color and texture.
Make it Creamy: Stir in AIP-friendly coconut yogurt or avocado mash for a creamy version.
Change the Cut: Use a spiralizer to make zucchini noodles (zoodles) instead of ribbons.
Upgrade the Dressing: Add garlic powder, onion powder, or fresh minced garlic for more flavor.
Meal Prep Friendly: To keep it crisp, store zucchini and dressing separately and toss just before serving.
Protein Pairing: Top with shredded chicken, tuna, or chickpeas (if not on core AIP) to turn it into a meal.
Dinner Pairings:
- Serve alongside grilled steak, smoked mackerel, or baked salmon.
- Pair with pasta or spaghetti squash tossed in your favorite sauce.
- Enjoy it with sweet potato fries for a balanced, satisfying plate.
BBQs, picnic, work lunches, potlucks, this salad can be a perfect pauring for almost any dish!
More Favorite Zucchini Recipes
If you love this zucchini ribbon salad, check out how you can enjoy sauteed mushroom and zucchini for breakfast, or as a side for any other dish.
Storage
Store the raw zucchini salad in an airtight container in the refrigerator. It should last for up to 3 days. But note that depending on the marinade you use, it may become a bit soggy.
If you don’t love a chilled salad, remove it from the refrigerator and allow it to rest at room temperature for 10 to 15 minutes before serving.
Have you tried this Zucchini Ribbon Salad?
Let me know how it went in the comments below! I also want to see your beautiful creations! Share a picture and tag me @thyme.and.balance on Instagram.
Easy Zucchini Salad Recipe
Equipment
- Vegetable Peeler
- Bowl
- sharp kitchen knife
- cutting board
Ingredients
- 1 Zucchini
- 5 leaves Fresh basil
- 3 tablespoons Olive oil or avocado oil
- 1 tablespoon Red wine vinegar
- ¼ teaspoon Salt
Instructions
- Wash your zucchini and cut off the ends.
- With your vegetable peeler, peel the zucchini into thin ribbons. Once you reach the pips in the centre, you can either continue using the peeler, or use a sharp kitchen knife to cut the soft centre into strips.
- Roll the basil leaves together and thinly slice them into tiny pieces.
- In a bowl, add 1 tablespoon of red wine vinegar, 3 tablespoons of olive oil (or avocado oil) and a 1/4 teaspoon of salt and mix it together, making sure all the salt is dissolved. It should form a cloudy, well mixed mixture.
- Add the basil leaves and mix well.
- Lastly, add the zucchini ribbons and mix well. Best to mix by hand, as the ribbons like to stick together.
Notes
