Shaved Zucchini Salad with Plums Herbs Almonds tastes bright, juicy, and crunchy with a sweet-tart pop from the fruit and a nutty finish. It works perfectly for anyone who wants a fresh summer side dish on the table in about 20 minutes, start to finish. I first tossed this together after a farmers’ market haul and then ate half the bowl standing at the counter, so I feel pretty qualified to walk you through it.
Why You Should Try This Shaved Zucchini Salad with Plums Herbs Almonds
Thin ribbons of zucchini soak up a lemony dressing and stay crisp, so the salad tastes refreshing instead of soggy. Sweet plums, toasty almonds, and loads of herbs turn a simple pile of squash into something that feels restaurant-level without any fussy steps.
This salad fits gluten free, vegetarian, and lighter eating goals, yet still feels satisfying. You can serve it as a side, a light lunch, or pile it over grains for a full meal, and it holds up well enough for picnics and potlucks.
“This Shaved Zucchini Salad with Plums Herbs Almonds tastes like peak summer in a bowl, with crunchy ribbons, juicy fruit, and toasty nuts in every bite. ★★★★★”
Ingredients You’ll Need
Zucchini
- 3 medium zucchini, firm and fresh
- Choose smaller to medium zucchini for the best texture and fewer seeds.
- Skip any that feel spongy or have wrinkled skin because they turn watery in the salad.
Plums
- 3 ripe but firm plums, any color
- Black or red plums give a gorgeous contrast against the green zucchini.
- If plums taste very tart, add a tiny bit more honey in the dressing.
Fresh herbs
- 1 cup loosely packed mixed herbs, chopped
- Great combo: half fresh basil, half fresh mint.
- You can also mix in flat leaf parsley or cilantro if that matches your menu.
Almonds
- 1/3 cup sliced or slivered almonds
- Toast them in a dry skillet until golden and fragrant for deeper flavor.
- Use roasted salted almonds and reduce the salt in the dressing slightly.
Cheese (optional but tasty)
- 1/4 cup crumbled feta or shaved Parmesan
- Feta adds a salty, creamy contrast.
- Parmesan adds a nutty, savory note that matches the almonds.
Dressing
- 3 tablespoons extra virgin olive oil
- Use your favorite fruity olive oil since it plays a big role in flavor.
- 2 tablespoons fresh lemon juice
- Bottle lemon juice works in a pinch, but fresh tastes brighter.
- 1 teaspoon lemon zest, finely grated
- 1 to 1 1/2 teaspoons honey or maple syrup, to taste
- 1 small garlic clove, very finely minced or grated
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Optional add ins
- 1 small shallot, very thinly sliced
- 1 teaspoon white wine vinegar or apple cider vinegar for extra tang
- A pinch of red pepper flakes for a little heat
Equipment
- Vegetable peeler or mandoline for shaving the zucchini
- Sharp knife and cutting board
- Small bowl and whisk or jar with lid for the dressing
- Large mixing bowl
- Tongs or clean hands for tossing
- Small skillet for toasting almonds
Tips & Tricks
- Use zucchini that feels firm and heavy for its size so the ribbons stay crisp.
- Chill the zucchini for 20 to 30 minutes before shaving if your kitchen runs warm, since cold squash shaves more cleanly.
- Run the peeler lengthwise along the zucchini to get long, pretty ribbons that twirl nicely on the fork.
- Stop shaving when you hit the seedy core and save that part for a stir fry or stock.
- Toast the almonds until they just turn golden and smell nutty, then pull them off the heat right away so they do not burn.
- Whisk the dressing until it looks slightly thick and glossy, which means the oil and acid came together nicely.
- Taste the dressing with a zucchini ribbon before you dress the whole bowl so you can adjust salt, acid, or sweetness.
- Add the plums and herbs at the end and toss gently so the fruit stays intact and the herbs stay bright.
- Serve the salad soon after you dress it for the best crunch, and sprinkle the almonds on right before serving.
- If you plan to pack it for later, store the dressing separately and toss everything together just before you eat.
How to Make Shaved Zucchini Salad with Plums Herbs Almonds
Step 1: Prep and shave the zucchini
Wash and dry the zucchini well so the ribbons do not slip while you shave them. Trim both ends. Hold one zucchini flat on the cutting board and pull a vegetable peeler lengthwise along the side to create long ribbons, rotating the zucchini as you go.
Keep shaving until you reach the seedy center, then stop and set the core aside for another use. Place the zucchini ribbons in a large mixing bowl and gently separate any pieces that stick together. Repeat with the remaining zucchini.
Step 2: Slice the plums and herbs
Wash and dry the plums. Slice around the pit, twist to separate the halves, then slice each half into thin wedges. Aim for slices about 1/4 inch thick so they hold their shape in the salad.
Rinse and dry the herbs very well, then remove any tough stems. Stack the leaves, roll them loosely, and slice them into thin ribbons or rough chop them. Keep the herbs separate from the zucchini for now so they stay perky.
Step 3: Toast the almonds
Place a small dry skillet over medium heat. Add the almonds in a single layer and stir or shake the pan often. Toast until the almonds turn lightly golden and smell nutty, about 3 to 5 minutes.
Move the almonds to a plate right away so they stop cooking. Spread them out a bit so they cool quickly and stay crisp. Set aside while you mix the dressing.
Step 4: Mix the dressing
In a small bowl, whisk together the lemon juice, lemon zest, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly stream in the olive oil while you whisk, until the dressing looks slightly thick and well combined. Taste and adjust with a pinch more salt, a squeeze of lemon, or a tiny bit more honey if needed.
If you use a jar, add all the dressing ingredients, screw on the lid, and shake until everything blends. Add the optional vinegar or red pepper flakes if you like extra tang or heat. Taste again with a zucchini ribbon to check the balance.
Step 5: Dress the zucchini
Pour about two thirds of the dressing over the shaved zucchini in the large bowl. Use tongs or clean hands to toss gently until the ribbons look lightly coated. Add more dressing as needed, but keep the salad on the lighter side so it does not pool at the bottom.
Taste a ribbon and adjust with a pinch of salt or pepper if needed. The zucchini should taste bright and seasoned but not soggy. If you have extra dressing, save it for drizzling at the table.
Step 6: Add plums, herbs, and cheese
Add the plum slices and chopped herbs to the dressed zucchini. Toss very gently so the plums stay mostly on top and the herbs spread through the salad. If you use shallot, add the slices now.
Sprinkle in about half of the toasted almonds and toss once more. Add the cheese, if you use it, and give the salad one last light toss. Taste and adjust with a squeeze of lemon or a small spoonful of extra dressing if the flavors need a little lift.
Step 7: Finish and serve
Transfer the Shaved Zucchini Salad with Plums Herbs Almonds to a serving platter or shallow bowl. Scatter the remaining toasted almonds over the top so they stay crisp. Add a final grind of black pepper and a few extra herb leaves for a fresh look.
Serve right away at cool room temperature or slightly chilled. If you chill it, keep the almonds separate and add them just before serving so they stay crunchy.
What to Serve with Shaved Zucchini Salad with Plums Herbs Almonds
This Shaved Zucchini Salad with Plums Herbs Almonds pairs nicely with simple grilled chicken, roasted salmon, or a lemony baked tofu for a light but satisfying meal. You can spoon it over cooked quinoa, farro, or couscous to turn it into a grain bowl. It also works well next to burgers, veggie patties, or a big platter of hummus and warm flatbread.
Serve it with sparkling water, iced herbal tea, or a citrusy mocktail to keep the flavors bright and refreshing. I also like to tuck leftovers into a pita with some hummus or soft cheese for a quick lunch.
Storage Options
- Store leftover Shaved Zucchini Salad with Plums Herbs Almonds in an airtight container in the fridge for up to 2 days.
- Keep the toasted almonds in a separate small container at room temperature so they stay crunchy, and add them right before serving.
- If you want to prep ahead, store shaved zucchini, sliced plums, chopped herbs, and dressing in separate containers in the fridge for up to 2 days, then toss just before serving.
- Skip the freezer for this salad, since zucchini and plums turn mushy after thawing and lose their crisp, juicy texture.
Shaved Zucchini Salad with Plums, Herbs, and Almonds
Ingredients
Instructions
- Wash and dry the zucchini well. Trim both ends. Holding each zucchini flat on a cutting board, run a vegetable peeler lengthwise along the side to create long, thin ribbons, rotating the zucchini as you go.
- Stop shaving when you reach the seedy center and reserve the cores for another use. Place the zucchini ribbons in a large mixing bowl and gently separate any pieces that are stuck together.
- Wash and dry the plums. Slice around the pits, twist to separate the halves, then cut each half into thin wedges about 1/4 inch thick. Set aside.
- Rinse and dry the herbs thoroughly. Remove any tough stems, then stack and slice into thin ribbons or roughly chop. Keep the herbs separate from the zucchini for now.
- Place the almonds in a small dry skillet over medium heat. Toast, stirring or shaking the pan often, until lightly golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool.
- In a small bowl, whisk together the lemon juice, lemon zest, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper. Slowly whisk in the olive oil until the dressing looks slightly thick and well combined. If using, whisk in the vinegar and red pepper flakes. Taste and adjust seasoning as needed.
- Pour about two-thirds of the dressing over the shaved zucchini. Toss gently with tongs or clean hands until the ribbons are lightly coated, adding a bit more dressing only if needed. Taste and adjust with more salt or pepper if desired.
- Add the plum slices and chopped herbs to the dressed zucchini. If using, add the sliced shallot. Toss very gently so the plums hold their shape and the herbs distribute through the salad.
- Sprinkle in about half of the toasted almonds and the cheese, if using, and give the salad one more gentle toss. Taste and add a little extra dressing or a squeeze of lemon if the flavors need brightening.
- Transfer the salad to a serving platter or shallow bowl. Scatter the remaining toasted almonds over the top and finish with a grind of black pepper and a few extra herb leaves. Serve right away at cool room temperature or slightly chilled.
Notes
Approximate per serving (4 servings, with feta): 230 calories; fat 18 g; saturated fat 3 g; carbohydrates 15 g; fiber 3 g; sugars 11 g; protein 6 g; sodium 360 mg. Values will vary based on specific ingredients, cheese choice, and portion size.
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