Everyday Raw Zucchini Salad
Bright, juicy, aromatic, healthy, and delicious! Fresh zucchini salad is perfect for everyday seasonal menus. Thin “spaghetti” strips marinate quickly, turning tangy and spicy. Other vegetables add extra freshness.
Updated : 29 January, 2026
Easy
About 30 min.
Ingredients
1
Young courgettes
8
Cherry tomatoes
1
Cucumber
1
Carrot
Sauce
5 tablespoon
Vegetable oil
1 teaspoon
Honey
1 teaspoon
Lemon juice
2
Garlic
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make an everyday raw zucchini salad? Prepare the ingredients. Use a very young, small zucchini with thin skin (or zucchini/courgette - either works). Regular tomatoes can replace cherry tomatoes. Any herbs work; I used parsley.
Step 2
Start with the dressing. Wash and pat dry the herbs, remove leaves from thick stems. Finely chop the herbs.
Step 3
Peel the garlic and finely chop it as well. Adjust the amount to taste - you can use less.
Step 4
Put honey in a small bowl (it’s best if it’s runny). Pour in any vegetable oil (regular sunflower oil or olive oil). Squeeze in a little lemon juice. Add the chopped herbs. Season with salt and mix the dressing well.
Step 5
Wash the zucchini and trim the ends. Peel it. Slice the peeled zucchini into thin sheets using a vegetable peeler, then cut those sheets into long thin strips. Leave the seedy core uncut - it’s a bit tough.
Step 6
Put the zucchini “spaghetti” into a bowl and pour over the dressing. Toss and let it marinate for 10 minutes.
Step 7
Wash and peel the carrot. Using a vegetable peeler, slice it into thin ribbons as well.
Step 8
Slice the cucumber the same way. If the skin is thick, peel it. Add the carrot and cucumber to the bowl with the zucchini. Toss the salad.
Step 9
Wash the cherry tomatoes and cut them in half.
Step 10
Plate the raw zucchini salad and arrange the tomatoes on top. Serve immediately. Fresh vegetable salads release juice quickly, so it’s best to make this right before serving. Enjoy!
Author note
Share the recipe
