Zucchini Cucumber Ribbon Salad with Lemon Basil Vinaigrette

This raw zucchini salad is a fun and healthy way to enjoy the fresh flavors of summer.
Zucchini Cucumber Ribbon Salad with Lemon Basil Vinaigrette - The Lemon BowlWe are in farmers market heaven right now here in West Michigan. Every Saturday I sneak out before my weekly Kickboxing class so that I can beat the crowds and stroll the stands. The farmers pretty much know me as the crazy lady who takes photographs of their fruits and vegetables.

Heirloom Tomatoes - The Lemon BowlI mean, can you blame me?? These heirloom tomatoes make my heart explode with happiness. I know I’ll be enjoying them like crazy in the weeks to come, perhaps with a little fresh goat cheese.

Peaches at Market - The Lemon BowlIt’s also blueberry, peach, cherry season and more which means my farmers market budget will be tripled for the next month or so! Fortunately, there is one vegetable that remains affordable and plentiful: the incredible zucchini. At 3 for $1.00, I’ve been buying them by the truck load each week. Not only are they easy on the wallet but they are easy on the waistline and extremely versatile.

Zucchini Cucumber Ribbon Salad with Basil Lemon Vinaigrette - The Lemon BowlMy Zucchini Carrot Ribbon Salad with Lemon Basil Vinaigrette is a fresh raw salad that is dressed with a tangy lemon basil vinaigrette. The dijon mustard gives it a little kick in the background that pairs perfectly with the fragrant basil and spicy arugula.

Your fork is waiting.

5.0 from 2 reviews
Zucchini Cucumber Ribbon Salad with Lemon Basil Vinaigrette
Prep time
Total time
This raw zucchini salad is a fun and healthy way to enjoy the fresh flavors of summer.
Recipe type: Salad
Serves: 4
  • 1 medium zucchini
  • 1 medium cucumber
  • 2 cups arugula
  • 1 cup cherry tomatoes - halved
  • juice of one lemon
  • 2 tablespoons olive oil
  • 2 tablespoons fresh basil - minced
  • 1 teaspoon dijon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
  2. Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
  3. Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
  4. Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.
Nutrition Information
Serving size: 2 cups Calories: 94 Fat: 7 g Saturated fat: .9 g Unsaturated fat: 6.1 g Trans fat: 0 Carbohydrates: 7.1 g Sugar: 3.8 g Sodium: 367 mg Fiber: 1.8 g Protein: 1.9 g Cholesterol: 0 mg



  1. says

    This looks fabulous. I have so many cucumbers and zucchini in my garden right now. This looks like a great way to use some of them. Pinning.

  2. says

    I love the farmers market and just so happen to live two blocks from one so I’m always going and getting things on the weekend, definitely need to make this salad because it looks SO fantastic, absolutely beautiful and summery!

  3. says

    I’ve been buying up zucchini like it’s my JOB lately. Thankfully, it kind of is. 😛 This salad is so fresh flavored! Summer perfect.

  4. says

    What a gorgeous, vibrant, bright looking salad. I love raw zucchini at the moment (probably thanks to my newish zoodler/vegetable spiralizer gadget!) I’ll be making this one on the weekend as I always have those ingredients on hand. Thanks for sharing.


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