This Refreshing Shaved Zucchini Salad with Hazelnuts Delight is bright, crisp, and ridiculously easy — the sort of recipe that makes summer feel effortless. I first made it on a hot evening when I wanted something light but interesting, and the nutty crunch surprised everyone. If you love simple seasonal salads, pair it with a creamy side like my Avocado Corn Summer Salad with Cilantro for a full spread.
Why Make This Recipe
- It’s quick: 15–20 minutes from start to finish for a show-stopping side.
- Flavor contrast: paper-thin zucchini ribbons, bright lemon dressing, and toasted hazelnuts create a great texture mix.
- Healthy and fresh: low-calorie, high in vitamin C and fiber when served raw.
- Versatile for occasions: works for weeknight dinners, potlucks, or elegant summer lunches — I bring it to picnics often because it travels well if dressed lightly.
- Packs well for meal prep: dress just before serving to keep zucchini crisp; this tip comes from testing it several times.
I love this salad because it tastes like summer without fuss and it highlights humble zucchini in a new way.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 8–10 minutes (toasting hazelnuts)
- Total time: 25 minutes
- Servings: 4 as a side
- Difficulty: Easy
- Method: No-cook salad with toasted nuts and a quick lemon-mustard vinaigrette (use a mandoline or vegetable peeler for ribbons)
If you want a slightly heartier plate, serve it alongside a protein such as grilled chicken or check ideas like this Asado Chicken with Lemon Zucchini.
My Experience Making This Recipe
I tested this salad multiple times to dial in the dressing ratio and the nut toast level. The biggest discovery: shave the zucchini thin and toast hazelnuts to just golden brown (not dark) for the best flavor. I also learned to toss with a tiny bit of lemon immediately to stop the zucchini from oxidizing.
How to Make Refreshing Shaved Zucchini Salad with Hazelnuts Delight
Start by toasting 3/4 cup hazelnuts at 350°F (175°C) for 8–10 minutes on a rimmed baking sheet, shaking halfway so they brown evenly. While nuts cool, shave 4 medium zucchini into thin ribbons (about 1/16" if using a mandoline) using a vegetable peeler or mandoline guard. Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 small minced shallot, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss zucchini with half the dressing, add chopped hazelnuts, 2 tbsp chopped fresh mint (or basil), and spoon remaining dressing to taste. Let sit 8–10 minutes to meld before serving; finish with flaky sea salt.
Equipment notes: use a mandoline with a hand guard or a sharp vegetable peeler for even ribbons, and a small whisk or jar for the dressing.
Expert Tips for Success
- Shave thin and even: a mandoline set to 1–2 mm or a vegetable peeler makes uniform ribbons that soak up dressing without turning mushy. For safety, always use the guard.
- Toast nuts correctly: 350°F (175°C) for 8–10 minutes gives a golden color and releases oils; cool on a plate to stop cooking. Remove skins by rubbing in a towel if you prefer milder bitterness.
- Salt strategically: toss zucchini with 1/4 tsp lemon and a pinch of salt immediately after shaving to prevent browning; add the rest of the salt just before serving.
- Keep dressing separate for storage: store vinaigrette in a jar in the fridge for up to 3 days and dress just before serving to maintain crunch. For more plated salad technique, see a composed salad approach like this Autumn Caesar Salad with Delicata Squash Croutons.
- Use room-temperature zucchini: cold from the fridge makes them stiffer and less flavorful; let zucchini sit at room temp 10–15 minutes before dressing if possible.
How to Serve Refreshing Shaved Zucchini Salad with Hazelnuts Delight
- Serve as a crisp starter with crusty bread and a drizzle of extra olive oil for a simple lunch.
- Pair with grilled fish or roast chicken to add a bright, textural contrast; try alongside a beet-forward salad for color contrast like Beet Salad with Zesty Oranges.
- Make it part of a mezze or picnic platter with olives, cheeses, and cold grains.
- Presentation tip: pile ribbons in the center, scatter chopped hazelnuts, and finish with a few whole leaves of mint and a sprinkle of flaky sea salt.
Storage and Reheating Guide
- Short-term: Refrigerate leftover dressed salad in an airtight container for up to 24 hours; texture will soften after that.
- Dressing: Store the vinaigrette in a sealed jar in the fridge for up to 3 days; shake before using.
- Nuts: Keep toasted hazelnuts in a sealed jar at room temperature for up to 2 weeks or in the fridge for up to 2 months.
- Freezing: Do not freeze the assembled salad — zucchini ribbons become watery and limp. You can freeze the dressing in ice cube trays for up to 3 months; thaw in the fridge and whisk before use.
Recipe Variations
- Dairy-free & vegan: this recipe is naturally dairy-free; skip any optional cheese and use maple syrup instead of honey to make it vegan.
- Add cheese: fold in 1/3 cup shaved Pecorino or crumbled ricotta salata for a salty counterpoint.
- Grain bowl: toss over 2 cups cooked farro or quinoa for a hearty lunch (gluten-free if using quinoa).
- Nut swap: use toasted pistachios or almonds if you prefer a different nut profile; for a Mediterranean twist, try a version inspired by this Cold Chicken Spinach Pasta Salad for dressing ideas.
Nutritional Highlights
- Low in calories and high in hydration: zucchini is mostly water and low-calorie, making the salad light but filling.
- Healthy fats: extra-virgin olive oil and hazelnuts provide monounsaturated fats and vitamin E.
- Allergens: contains tree nuts (hazelnuts). If serving to guests, clearly label or offer a nut-free version.
- Portion guidance: plan about 1 to 1.5 cups per person as a side; adjust if serving as a main or as part of multiple salads.
Troubleshooting Common Issues
- Watery salad: zucchini can release water when salted. Toss ribbons in a colander with 1/4 tsp salt for 10 minutes, then pat dry before dressing.
- Bitter or burnt nuts: reduce toasting time or lower oven temp to 325°F; if nuts taste burnt, discard and retost a fresh batch.
- Soggy texture after sitting: always dress lightly and add remaining dressing right before serving to keep ribbons crisp.
Frequently Asked Questions
Q1: Can I use yellow squash instead of zucchini?
A1: Yes — yellow summer squash works the same way. It has a slightly sweeter flavor and similar texture; shave it the same thickness and treat it identically when dressing and salting.
Q2: How thin should I shave the zucchini for best texture?
A2: Aim for ribbons about 1–2 mm thick. A mandoline on a thin setting or a sharp vegetable peeler gives even ribbons that fold nicely and soak up flavor without becoming mushy.
Q3: Can I make this salad ahead for a party?
A3: Prep components ahead: toast and chop hazelnuts, make dressing, and shave zucchini up to 2 hours before. Keep dressing separate and toss just before serving to maintain crunch and freshness.
Q4: What can I substitute for hazelnuts for nut allergies?
A4: Use toasted pumpkin seeds (pepitas) or sunflower seeds for a similar crunch and nutty flavor without tree nuts. Toast seeds in a skillet over medium heat for 3–5 minutes until fragrant.
Conclusion
For another bright zucchini idea with a different nut and cheese profile, try this Marinated Zucchini Salad with Pistachios and Feta – Kathleen … (https://kathleenashmore.com/summer-salad/).
Print
Refreshing Shaved Zucchini Salad with Hazelnuts Delight
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and crisp summer salad featuring thinly shaved zucchini, toasted hazelnuts, and a zesty lemon-mustard vinaigrette.
Ingredients
- 3/4 cup hazelnuts
- 4 medium zucchini
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small shallot, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh mint (or basil)
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C). Toast hazelnuts for 8–10 minutes on a rimmed baking sheet, shaking halfway through.
- While the nuts cool, shave zucchini into thin ribbons using a mandoline or vegetable peeler.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced shallot, kosher salt, and black pepper.
- Toss zucchini with half the dressing, add chopped hazelnuts and mint, then spoon remaining dressing to taste.
- Let sit for 8–10 minutes to meld before serving; finish with flaky sea salt.
Notes
For best results, shave zucchini thinly and toast hazelnuts until golden. Store any leftover dressing separately.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: No-cook salad with toasted nuts
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg