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Cucumber Zucchini Salad

This raw cucumber zucchini salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.

Cucumber Zucchini Salad Recipe in a bowl

Every summer is farmers market heaven in West Michigan. On the weekends, I sneak out before my 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.

farmers market tomatoes


I mean, can you blame me? These heirloom tomatoes make my heart explode with happiness. I enjoy them all season long, perhaps with a little fresh goat cheese.

Peaches at Market

It’s also blueberry, peach, and cherry season which means my farmers market budget will be tripled for the next month or so!

Liz Shaving Zucchini

Fortunately, there is one vegetable that remains affordable and plentiful: the incredible zucchini. At 3 for $1.00, I buy them by the truckload each week. Not only are they easy on the wallet, but they are easy on the waistline and extremely versatile.

Zucchini Cucumber Salad Closeup


My Zucchini Carrot Ribbon Salad with Lemon Basil Vinaigrette is a fresh raw and tangy salad. 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.

Zucchini Cucumber Salad Closeup

Zucchini Cucumber Salad

Liz DellaCroce
This raw zucchini cucumber salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.
4.4 stars average
Prep Time 5 mins
Total Time 5 mins
Course Salad
Cuisine American
Servings 4
Calories 94 kcal

Ingredients
 

  • 1 medium zucchini
  • 1 medium cucumber
  • 2 cups arugula
  • 1 cup cherry tomatoes halved
  • 1 juice of lemon
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil minced
  • 1 teaspoon dijon
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
  • 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.
  • Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
  • 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

Calories: 94kcalCarbohydrates: 7.1gProtein: 1.9gFat: 7gSaturated Fat: 0.9gPolyunsaturated Fat: 6.1gSodium: 367mgFiber: 1.8gSugar: 3.8g
Keyword how to make a zucchini salad
Did you make this?If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

Want more delicious salad recipes? Check out my Pinterest board!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

35 Comments

  1. The first line in the instructions: what exactly does “…whisk together the lemon basil vinaigrette, lemon juice through pepper” mean?
    I would like to try this recipe, but can’t quite figure this out…
    Thanks!

  2. 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.

  3. 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!

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