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Fresh Zucchini Ribbon Salad Recipe with Creamy Lemon-Tahini Dressing

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A fresh, easy, and beautiful zucchini ribbon salad with a creamy lemon-tahini dressing, perfect for summer meals that are light, refreshing, and satisfying.

Ingredients

Scale
  • 3 medium zucchinis (about 600g or 1.3 lbs), sliced into thin ribbons with a vegetable peeler
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup toasted pine nuts or walnuts (optional but highly recommended)
  • 1 small red onion, thinly sliced
  • Sea salt and freshly ground black pepper, to taste
  • 1/3 cup tahini
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, minced
  • 2–3 tablespoons water
  • 1 teaspoon maple syrup or honey
  • Salt, to taste

Instructions

  1. Wash the zucchinis thoroughly. Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons, rotating the zucchini as you peel to get long, continuous ribbons. Avoid the seedy core if it looks watery or soft. This should take about 5-7 minutes.
  2. Thinly slice the red onion into rings or half-moons. Roughly chop the parsley leaves and set both aside.
  3. Toast pine nuts or walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool (optional).
  4. In a small bowl, combine tahini, lemon juice, olive oil, minced garlic, maple syrup, and a pinch of salt. Whisk vigorously while gradually adding water (start with 2 tablespoons and add more if needed) until the dressing is smooth and pourable, about 3-5 minutes.
  5. Place the zucchini ribbons, sliced onion, and parsley in a large bowl. Drizzle most of the dressing over the salad (reserve a little for serving). Gently toss with clean hands or salad tongs to coat evenly. Season with salt and freshly ground pepper to taste.
  6. Transfer the salad to serving plates or a large platter. Sprinkle toasted nuts on top and drizzle the remaining dressing. Serve immediately or chill briefly (about 10 minutes) to let flavors meld.

Notes

Add lemon juice gradually to avoid overly tangy dressing. Be gentle when tossing zucchini ribbons to prevent bruising. Toast nuts for extra crunch and flavor. Prepare salad and dressing separately if making ahead to avoid sogginess. Dressing can be made a day ahead and whisked again before serving.

Nutrition

Keywords: zucchini ribbon salad, lemon tahini dressing, summer salad, healthy salad, vegetarian, gluten-free, easy salad recipe

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