Oxbow Farm & Conservation Center

Zucchini salad (200x300)

Fresh Zucchini Salad with Lemon Dressing

A few weeks ago a friend and I were at The Walrus and The Carpenter and enjoyed a delicious zucchini salad.  I loved how they’d made long zucchini ribbons and the salad embodied the freshness of summer vegetables.  I couldn’t remember exactly what was in the salad so I created my own version.

This recipe was submitted by Culinary Fool in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.


  • Zucchini
  • Carrot
  • Green or young onions
  • Basil
  • Pine nuts
  • Lemon dressing - recipe follows

  • Slice the zucchini into long super thin slices.  I used a slicer to do the work and had the blade set at 1mm.

    Slice the carrots on the diagonal a little thicker than the zucchini.

    Slice the onions.

    Tear the basil into bite-sized pieces.  I used a purple basil but any basil will work.

    Toast the pine nuts.

    Be a little careful when working with the zucchini.  It can tear so treat it gently.  Toss the zucchini with a little of the Lemon Dressing.  Place on a serving plate or individual plates, slightly rolling it to make a ribbon-like presentation.

    Mix the carrots, onions  and pine nuts .  Toss with a little dressing.  Sprinkle over the zucchini.

    Distribute the basil on the salad.

    Season with salt and pepper.

    Lemon Dressing

    • 1 Tbsp fresh lemon juice
    • 2 Tbsp light olive oil – I used an Arbequena oil, which is very fruity
    • Pinch of salt
    • A couple drops of simple syrup or a pinch of sugar

    Mix all ingredients until blended.

    Note:  Make sure you use enough dressing so that little lemon zip provides a nice spark in every bite. Next time I might also add some thinly sliced radishes for a bit more zip and even more color!