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Published May 31, 2016 | Last Updated October 6, 2022 By Barbara Bianchi 65 Comments

Healthy Lemony Marinated Zucchini Salad

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Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Zucchini Salad

This healthy and delicious lemony marinated zucchini salad is the perfect side dish to bring to a summer cookout or on a picnic!

The zucchini is topped with slivers of red onion, crumbled goat cheese, toasted pistachio nuts, Kalamata olives, and crispy bacon.

So much tastiness in every bite!

Many of the zucchini recipes I’ve shared here on the blog have been made with cooked zucchini, but zucchini is equally as delicious raw, especially when it is marinated before being added to the salad.

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Instructions including tips for healthy ingredients

*Free printable recipe card is available at the end of the post.

First, slice the zucchini into very thin slices. I use this mandoline slicer. I love this simple tool for cutting up thin strips.

As you can see in the pictures below, the food holder on the mandoline protects your hand from the blade while you slice.

I also often use this cut protection glove (not pictured) which really helps protect fingers from getting nicked.

The middle picture is a view of the back of the mandoline where you can see where the slice comes out.

Once you’ve sliced up the zucchini, place all the slices in a shallow baking dish with the lemony marinade for at least two hours.

zucchini slicing

Just before you’re ready to serve your salad, finish prepping your ingredients.

Cook bacon and drain on a paper towel. You can cook your bacon in the oven with no mess and no fuss.

Then toast some pistachios in a small pot in sizzling garlic butter. Slice up the red onion (I used the mandoline again to make evenly thin slices).

Drain the zucchini and discard the marinade.

Now here is the fun part. Roll up each slice of zucchini and divide among four plates.

Then you’ll add the rest of your healthy ingredients.

Are red onions healthier?

Arrange the slivers of raw red onions atop each plate of zucchini. Raw onions are so good for you.

You can read more about the health benefits of onions here. And they add such pretty swirls of color.

Zucchini Salad

Is goat cheese good for you? 

Next, sprinkle with crumbled goat cheese. It adds a lovely creaminess.

Because goat’s milk is closer in comparison to human milk than that of a cow, some people with low tolerance to cow’s milk can tolerate goat’s milk. Read more about goat cheese here.

The goat cheese I used is a Chèvre from the Vermont Creamery. This is a wonderfully tasty cheese. Vermont Creamery proudly states that their goats’ milk comes from high quality, sustainable, and environmentally sound farms.

It really turns this salad into something special.

I know pistachio nuts are healthy, but are they gluten free?

After the goat cheese, top the salad with toasted pistachios. I love the buttery crunchiness they add to the salad. (If you’re concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free).

Which bacon is healthiest?

Now for the chopped bacon. I’ve always recommended no nitrate bacon, and lately I have been using sugar free bacon from U.S. Wellness Meats.

You may be able to find sugar free paleo friendly bacon at your supermarket.

What are the health benefits of Kalamata olives?

Finally, add a handful of Kalamata olives to each plate. They’re good for you too.

There you have it: a delightful summer salad with super healthy ingredients.

 finished dish on a white plate

What is the healthiest and best dressing for this zucchini salad?

I think this salad is delicious with a very light vinaigrette.

For the vinegar, I used Bragg’s apple cider vinegar. It’s one hundred percent gluten free and one hundred percent nourishing to your body.

Raw apple cider vinegar has a host of health benefits from improving digestion to alleviating heartburn to maintaining healthy skin. It alkalizes the body, balancing your pH, to help you fight off disease and inflammation.

I especially like Bragg’s because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

To soften the sharp taste of the apple cider vinegar, I mix it with a little olive oil, garlic, Dijon mustard, and lemon juice.

Pro tips and recipe notes

  • Some tips about olive oil! To be sure that you’re buying a high-quality olive oil, look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.

With the vinaigrette made, we’re ready to dig in! John and I couldn’t resist adding extra slivers of red onion and a little more bacon to our salads.

I can’t wait for you to try it.

 Zucchini Salad

I’m looking forward to many beautiful days the summer has in store. We’ll be able to eat our meals outside and enjoy our garden.

I’m looking forward to planting vegetables and grilling on the barbecue and coming up with many more tasty recipes. 🙂

I hope you have an opportunity to slow down and enjoy this fun salad with family and friends. What are you most looking forward to these upcoming months?

Enjoy! Have a happy and healthy week!

More fun zucchini recipes!

Zucchini Lasagna Recipe That Really Rocks Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Grilled Zucchini Roll Ups Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level.

Bacon. Corn, And Zucchini Sauté This easy zucchini sauté is a delicious side dish where the veggies really sing.

Stuffed Zucchini Boats Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

7 Healthy & Delicious Zoodles (Zucchini Noodles) Recipes These zoodles recipes will make you a fan for life. Turning zucchini into noodle-like swirls makes a healthy pasta substitute and I include lots of tips so they won’t be soggy. Which one will you make first?

Love this recipe? Pin it  to save!

Print Pin
4.86 from 7 votes

Healthy Lemony Marinated Zucchini Salad

Zucchini is delicious raw, especially when it is marinated before being added to a salad.
Course Salad
Cuisine American
Keyword marinated zucchini salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 306kcal
Author Barbara Bianchi

Ingredients

  • 1 pound of zucchini thinly sliced lengthwise
  • 1/2 red onion thinly sliced
  • 2 tablespoons pistachios
  • 10-20 Kalamata olives
  • 2 slices bacon cooked and chopped
  • 2 tablespoons goat cheese

For the marinade:

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves finely minced or pressed

For Toasting Pistachios:

  • 2 tablespoons butter
  • 1 garlic clove minced

For Vinaigrette:

  • ½ cup good extra virgin olive oil
  • 3 tablespoons Braggs apple cider vinegar
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon gluten free Dijon mustard
  • 1 clove minced fresh garlic
  • salt and pepper to taste

Instructions

  • Marinate zucchini: Slice zucchini into thin strips using a mandoline and place zucchini in a shallow baking dish. Add olive oil, lemon juice, salt, pepper and garlic to a small bowl and stir. Pour marinade over zucchini, cover and place in the refrigerator for at least 2 hours.
  • When you are ready to assemble your salad, Toast Pistachios: Heat butter in a saucepan over medium heat until it bubbles and begins to brown. Turn off the flame and add garlic and pistachios. Stir well to coat the pistachios until slightly toasted.
  • Assemble Salad: Drain zucchini and discard marinade. Roll each slice of zucchini and divide zucchini among 4 plates.
  • Top each plate of zucchini with slices of red onion, toasted pistachios, olives, bacon and goat cheese.
  • For vinaigrette:Whisk together in a small bowl: olive oil, vinegar, basil, dijon mustard, garlic, salt, and pepper. Drizzle over salad as desired.

Notes

  • Allow 2 hours for marinating zucchini in the refrigerator before assembling your salad.
  • Some tips about olive oil! To be sure that you’re buying a high-quality olive oil, look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.
  • If you're concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free

Nutrition

Calories: 306kcal | Carbohydrates: 7.5g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

Nutrition-Label-zucchini salad

  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Appetizers & Side Dishes, Egg free, LOW CARB, Lunch, Paleo, Recipe, Salad, Vegetables & Salads

Reader Interactions

Comments

  1. Michelle | A Dish of Daily Life says

    June 3, 2016 at 12:23 am

    I really like raw zucchini and your salad looks absolutely divine! I will definitely try it! 🙂

    Reply
    • Barbara says

      June 5, 2016 at 2:22 pm

      Thanks so much, Michelle. I hope you love it.

      Reply
  2. MARLA says

    June 3, 2016 at 1:39 pm

    5 stars
    HI Barbara & Nicole,
    Sound and looks like a healthy and tasty salad – perfect for summertime heat when you want sometime tasty and filling but not too heavy. I love how you sliced your cucumber. I am going to try that myself. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    Reply
    • Barbara says

      June 5, 2016 at 2:24 pm

      Thanks so much for sharing, Marla. I really appreciate it. 🙂

      Reply
  3. allie @ Through Her Looking Glass says

    June 4, 2016 at 3:24 pm

    Hey Barbara – what a gorgeous salad! So delicious. I would have never thought to marinate zucchini. Brilliant! The bacon is a great twist that might convince my littler boys to eat this! Have a beautiful weekend!

    Reply
    • Barbara says

      June 5, 2016 at 2:21 pm

      Hey Allie, Thanks for taking the time to stop by and then to leave your comment.

      I love marinating the zucchini. Sometimes I don’t even add any dressing; it’s so good. 🙂

      Reply
  4. Life Loving says

    June 6, 2016 at 2:33 pm

    This looks like my sort of salad (well maybe not the onions, I’m not a fan of raw onions). I’m definitely going to pin this to try. I think this would make a wonderful weekday lunch.

    Sally @ Life Loving
    #LifeLovingLinkie

    Reply
    • Barbara says

      June 9, 2016 at 5:23 pm

      Hey Sally,
      Yes, this is definitely a yummy lunch choice. 🙂

      Reply
  5. Diana says

    June 6, 2016 at 4:30 pm

    5 stars
    Wow this looks so good! I usually make something similar for my husband and I, but it’s green squash instead of zucchini. If I made this dish I would certainly leave quite an impression at home. : )

    Reply
    • Barbara says

      June 9, 2016 at 5:52 pm

      Thanks Diana. I hope you both love this.

      Reply
  6. Paula Niziolek says

    June 6, 2016 at 5:02 pm

    Yum! That sounds just perfect for a light dinner on these hot days! A few months ago I found out that I’m allergic to squash but I bet your salad would be just as good made with cucumber instead of the zucchini. Going to try it soon!

    Reply
    • Barbara says

      June 9, 2016 at 5:53 pm

      Mmm. Cucumber sounds good. 🙂

      Reply
  7. Alyssa says

    June 6, 2016 at 5:04 pm

    Beautiful zucchini ribbons! I also love the addition of kalamata olives.
    I just returned from Greece and have a whole supply of olives I picked up there, this would be a wonderful way to use them.

    Reply
    • Barbara says

      June 9, 2016 at 5:56 pm

      There you go, Alyssa. This is perfect.

      Reply
  8. Misty Phillip says

    June 6, 2016 at 7:05 pm

    Yum! Can’t wait to try this!

    Reply
    • Barbara says

      June 9, 2016 at 6:43 pm

      Thanks so much for taking the time to stop by and to leave your sweet note, Misty. I hope you love this as much as I do.

      Reply
  9. Anya says

    June 11, 2016 at 1:20 am

    5 stars
    Such a beautiful salad. Love zucchini ribbons! Thank you so much for sharing this delicious dish on Simply Natural Saturdays. I’ll be featuring this post tomorrow – looking forward to what you’ll be sharing this weekend.

    Reply
    • Barbara says

      June 18, 2016 at 2:10 pm

      Thank you so much, Anya! See you there. 🙂

      Reply
  10. Krissi says

    June 20, 2016 at 11:23 am

    this looks amazing! cant wait to try this. #fortheloveofBLOG

    Reply
    • Barbara says

      August 12, 2016 at 3:53 pm

      Hi Krissi, I hope you love it as much as I do.

      Reply
  11. The Pramshed says

    June 22, 2016 at 4:23 pm

    This is making me hungry reading this, zucchini and goats cheese are two of my favourite ingredients and this salad looks yummy! A zucchini mandolin does a fab job, I cheat and use a potato peeler. This is a brilliant recipe and will be fab for summer. Thanks so much for linking up a second post at #fortheloveofBLOG this week. Claire x

    Reply
    • Barbara says

      August 12, 2016 at 3:54 pm

      Hey Claire, Thanks for you sweet words!

      Reply
  12. emma says

    July 7, 2016 at 8:02 am

    I really like zucchini and it’s great to see it as a main ingredient. #freefromfridays

    Reply
    • Barbara says

      August 12, 2016 at 3:49 pm

      Oh thanks, Emma. Have an awesome weekend.

      Reply
  13. Taylor Mobley says

    August 12, 2016 at 1:07 pm

    4 stars
    Looks so amazing. YUMMY!

    Reply
    • Barbara says

      August 12, 2016 at 3:47 pm

      Thanks, Taylor. This is definitely one of my favs. 🙂

      Reply
  14. Bree says

    August 12, 2016 at 2:11 pm

    5 stars
    I LOVE how yummy and healthy this recipe looks. Totally something I’d try!

    Reply
    • Barbara says

      August 12, 2016 at 3:44 pm

      Hi Bree, So glad you stopped by and then left me this note. Thanks for the stars, too. ❤

      Reply
  15. Candy says

    August 12, 2016 at 3:36 pm

    Loveing this fresh zucchini salad. Some would love the olives some would pick them off

    Reply
    • Barbara says

      August 12, 2016 at 3:41 pm

      Hey Candy, To each his own. That’s what’s great about salad. What would you add? Thanks so much for taking the time to comment. 🙂

      Reply
  16. Kritika says

    August 12, 2016 at 4:39 pm

    This looks so good! Have to try this recipe out sometime soon. Thanks for sharing! 🙂

    Reply
    • Barbara says

      August 12, 2016 at 6:12 pm

      So glad you enjoyed it.

      Reply
  17. Ashley says

    August 12, 2016 at 4:43 pm

    Obsessed with pistachios! Love that they are in this!

    Reply
    • Barbara says

      August 12, 2016 at 6:14 pm

      Oh boy, yes! Me too. And they add a nice crunchy touch to the salad.

      Reply
  18. Maggie Unzueta says

    August 12, 2016 at 5:52 pm

    5 stars
    So yummy and healthy too. Love this. Pinning!

    Reply
    • Barbara says

      August 12, 2016 at 6:32 pm

      Thank you, Maggie. 🙂 Thanks for pinning.

      Reply
  19. Erika says

    August 13, 2016 at 12:19 am

    This looks delicious! Can’t wait to pin it. 🙂

    Reply
    • Barbara says

      August 14, 2016 at 3:57 pm

      Thanks so much, Erika. I appreciate that. 🙂

      Reply
  20. NiciaBrighteyes says

    August 13, 2016 at 2:56 am

    My dude is going to love this. He’s developed a zucchini noodle obsession.

    Reply
    • Barbara says

      August 14, 2016 at 4:00 pm

      Zucchini noodles are the best and marinating them is just super. 🙂

      Reply
  21. Anna nuttall says

    August 14, 2016 at 7:23 am

    5 stars
    Hi there, this look delicious. Yum!!

    Reply
    • Barbara says

      August 14, 2016 at 4:05 pm

      Hi, Anna! Thanks for the stars! 🙂

      Reply
  22. Sam @ A Happy Home In Holland says

    August 15, 2016 at 5:50 am

    This looks and sounds delicious! After totally over indulging on our hols I’m looking forward to eating a bit healthier and this recipe sounds perfect – pinned for later

    Reply
    • Barbara says

      August 30, 2016 at 11:44 pm

      Ha ha Thanks, Sam.

      Reply
  23. chloe | boxwood avenue says

    August 17, 2016 at 12:34 am

    Pistachios are some of my favorite nuts to use in salads! This looks amazing!

    Reply
    • Barbara says

      August 30, 2016 at 11:45 pm

      Me too. I love pistachios in a salad.

      Reply
  24. BB Free says

    March 7, 2017 at 4:26 pm

    Trying this tonight!

    Reply
    • Barbara says

      March 18, 2017 at 4:39 pm

      I’m so happy I just saw this. Did you enjoy the salad? It’s one of my favs.

      Reply

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