Zucchini Salad #summersalads

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Salads without lettuce are my favorite! Most because I feel like I’m eating grass when I eat lettuce but that’s a story for another day. This super easy to make Zucchini Salad is perfect for a weeknight summer side dish. It is easy to pull together, doesn’t require any cooking and tastes amazing. It is a great way to get the kids (and maybe the partner!) to eat their veggies.

The super simple vinaigrette brings so much brightness to this dish. Using red wine vinegar instead of white vinegar is just a different flavor that give a little less zing and a little more smooth – if that makes sense. You might be wondering about eating raw zucchini – it’s totally yummy! The fact that it’s slightly softer makes it a great balance to the crunch of the carrots.

Zucchini Salad

When I made this I made it along with an Orange BBQ Chicken. I simple grilled some chicken breasts that I had seasoned with salt, pepper, and garlic powder. I then made a quick orange marmalade and then added in my bbq sauce ingredients (tomato puree, bourbon, honey, Worcestershire sauce, garlic, onion) and pureed it all together. I brushed it on the chicken while it was cooking and voila! Simple summer weeknight dinner.

Zucchini Salad

Now Let’s Get Cookin’!

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Zucchini Salad

A light bright crunchy summer salad – you are going to love!
Course Appetizer, Side Dish
Cuisine American
Keyword carrots, red onion, red wine vinegar, zucchini
Prep Time 15 minutes
Refrigerator Time 1 hour
Servings 6

Ingredients

  • 2 Zucchini cut into 1-inch pieces
  • 2 Carrots cut into 1-inch pieces
  • ½ Red Onion Diced
  • 2 tbsp Fresh Chives chopped

For the Vinaigrette

  • ½ cup Avocado Oil
  • ½ cup Red Wine Vinegar
  • ¼ cup Lemon Juice
  • 1 tsp Garlic Powder
  • 1 tsp Dill
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

  • Prepare all of the ingredients.
  • Add veggies to a large bowl.
  • Combine sauce ingredients in a smaller bowl then pour over veggies. Toss to coat.
  • Cover at place in refrigerator for at least 1 hour (up to 3 days)

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

3 thoughts on “Zucchini Salad #summersalads

  1. We sure have enjoyed featuring your awesome post on Full Plate Thursday, 552. Thanks so much for sharing with us and come back to see us soon!
    Miz Helen

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