Shaved Zucchini Salad with Plums Herbs Almonds tastes bright, crunchy, juicy, and a little fancy without any extra effort. It works perfectly for busy cooks who want a fresh side dish or light lunch in under 20 minutes. I tested this on my own lunch break between emails, and I still had time to make coffee.
Why Shaved Zucchini Salad with Plums Herbs Almonds Is Worth It
Thin ribbons of zucchini soak up lemony dressing, while ripe plums bring sweet-tart juice and color. Toasted almonds add crunch, and fresh herbs keep every bite fresh and fragrant.
You build the whole salad in one bowl, and it hits the table quickly. It feels restaurant-level, but you only need a knife, a peeler, and about the length of one podcast episode.
“This Shaved Zucchini Salad with Plums Herbs Almonds tastes like a fancy cafe salad that secretly comes together in minutes, and I would happily eat it every week. ★★★★★”
Ingredients You Need
Fresh produce
- 2 medium zucchini, firm and bright green
- 3 ripe plums, slightly soft to the touch
- 1 small shallot, finely sliced
- 1 small garlic clove, minced or grated
- 1 small handful fresh basil leaves, torn
- 1 small handful fresh mint leaves, torn
- Optional: a few sprigs of parsley or chives, chopped
Nuts and crunchy bits
- 1/3 cup sliced almonds, toasted
- Use pre-toasted almonds from the snack aisle to save time.
- Swap with pistachios, walnuts, or sunflower seeds if needed.
Cheese (optional but tasty)
- 1/4 cup shaved Parmesan or Pecorino
- Use a vegetable peeler to shave from a block.
- Skip for a dairy free or vegan version, or use a plant based hard cheese.
Dressing ingredients
- 3 tablespoons extra virgin olive oil
- Choose a fruity, mild brand so it does not overpower the plums.
- 1 1/2 to 2 tablespoons fresh lemon juice, to taste
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
Pantry shortcuts and notes
- Use bottled lemon juice in a pinch, but fresh tastes brighter.
- Use pre-minced garlic if you keep it on hand, but use half the amount since it tastes stronger.
- Use bagged pre-sliced almonds to skip chopping.
Equipment list
- Cutting board and sharp knife
- Vegetable peeler or mandoline for shaving zucchini
- Small skillet for toasting almonds
- Large mixing bowl
- Small jar or bowl for dressing
- Tongs or salad spoons for tossing
- Microplane or fine grater for garlic and cheese, if you use them
Quick Tips & substitutions
- Slice plums just before serving so they stay juicy and bright.
- Use a Y peeler on the zucchini lengthwise to get wide, pretty ribbons.
- Pat zucchini ribbons dry with a paper towel if they release a lot of moisture.
- Toast almonds in a dry skillet over medium heat until fragrant, then cool before adding.
- Swap plums with nectarines, peaches, or apricots if plums feel out of season.
- Use yellow squash instead of zucchini, or mix both for extra color.
- Replace honey with maple syrup or agave for a vegan dressing.
- Add a handful of arugula or baby spinach if you want more greens.
- Taste the dressing before tossing and adjust salt, lemon, or sweetness to your liking.
- Dress the salad lightly at first, then add more dressing only if the ribbons still look dry.
How to Make Shaved Zucchini Salad with Plums Herbs Almonds
Step 1: Toast the almonds
Place a small dry skillet over medium heat. Add sliced almonds in a single layer and stir often until they turn golden and smell nutty, about 3 to 5 minutes. Transfer them to a plate so they cool and do not keep cooking.
Step 2: Mix the lemony dressing
In a small jar or bowl, combine olive oil, lemon juice, honey, Dijon, salt, and several grinds of black pepper. Whisk or shake until the dressing looks thick and glossy. Taste and adjust with more lemon, salt, or honey until it tastes bright and balanced.
Step 3: Shave the zucchini
Trim the ends of each zucchini. Use a vegetable peeler to shave long, thin ribbons from top to bottom, turning the zucchini as you go. Stop when you reach the seedy core and save that part for a quick sauté or soup.
Step 4: Prep the plums and aromatics
Slice the plums in half, remove the pits, then cut each half into thin wedges. Thinly slice the shallot and mince or grate the garlic. Tear basil and mint leaves with your hands so they stay tender and fragrant.
Step 5: Build the salad
Place zucchini ribbons in a large mixing bowl. Add plums, shallot, garlic, and most of the herbs, saving a few leaves for garnish. Drizzle on about two thirds of the dressing and toss gently with tongs so the ribbons stay intact.
Step 6: Finish with crunch and cheese
Sprinkle toasted almonds and shaved Parmesan over the salad. Toss lightly again so the nuts and cheese tuck into the ribbons. Taste and add more dressing, salt, or pepper if needed.
Step 7: Plate and serve
Transfer the salad to a wide shallow bowl or platter. Scatter the remaining herbs and a few extra almonds on top for texture and color. Serve right away while the zucchini stays crisp and the plums look glossy.
Recipe Variations
- Gluten free: The base recipe already avoids gluten, just check labels on mustard and cheese.
- Vegan: Skip Parmesan and use maple syrup or agave in the dressing, or add a sprinkle of nutritional yeast.
- Low carb: Use less fruit and more zucchini, herbs, and nuts, and keep the honey very light.
- Extra protein: Add grilled chicken strips, chickpeas, or cooked lentils on top.
- Extra crunch: Mix in pumpkin seeds or crushed roasted chickpeas with the almonds.
- Creamier style: Add small dollops of ricotta, goat cheese, or a dairy free soft cheese.
- Spicy kick: Add red pepper flakes or a thinly sliced fresh chili to the dressing.
Ways to Serve Shaved Zucchini Salad with Plums Herbs Almonds
- Serve as a light lunch with crusty bread or warm pita.
- Pair with grilled chicken, salmon, or tofu for a simple dinner.
- Pack in a lunchbox with extra nuts on the side for added crunch.
- Plate it on a big platter as a colorful side for potlucks or picnics.
- Spoon it over cooked quinoa or farro for a hearty grain bowl.
Storage Success
Store leftover Shaved Zucchini Salad with Plums Herbs Almonds in an airtight container in the fridge. Eat it within 1 to 2 days for the best texture, since the zucchini softens as it sits. If you plan ahead, keep dressing, nuts, and salad components separate, then toss right before serving. Add fresh herbs and a new sprinkle of almonds just before you eat to bring the salad back to life.
Shaved Zucchini Salad with Plums Herbs Almonds
Ingredients
Instructions
- Place a small dry skillet over medium heat. Add sliced almonds in a single layer and cook, stirring often, until golden and fragrant, 3 to 5 minutes.
- Transfer toasted almonds to a plate to cool so they do not continue cooking in the hot pan.
- In a small jar or bowl, combine the olive oil, 1 1/2 tablespoons lemon juice, honey or maple syrup, Dijon mustard, sea salt, and several grinds of black pepper.
- Whisk or shake until the dressing looks thick and glossy, then taste and adjust with more lemon, salt, or honey as needed.
- Trim the ends off the zucchini. Using a vegetable peeler, shave long, thin ribbons from top to bottom, rotating the zucchini as you go, and stop when you reach the seedy core. Discard or reserve the cores for another use.
- Slice the plums in half, remove the pits, and cut each half into thin wedges. Thinly slice the shallot and mince or grate the garlic. Tear the basil and mint leaves into bite-size pieces.
- Place the zucchini ribbons in a large mixing bowl. Add the plum wedges, sliced shallot, minced garlic, and most of the torn herbs, reserving a few for garnish.
- Drizzle about two-thirds of the dressing over the salad and toss gently with tongs so the zucchini ribbons stay intact and lightly coated.
- Sprinkle the toasted almonds and shaved Parmesan or Pecorino, if using, over the salad. Toss lightly again so the nuts and cheese are distributed throughout.
- Taste and add more dressing, salt, or pepper if needed. Transfer the salad to a wide, shallow bowl or platter, garnish with the remaining herbs and a few extra almonds, and serve right away.
Notes
Approximate per serving (4 servings, with almonds and Parmesan): 230 calories; fat 18 g; saturated fat 3 g; carbohydrates 15 g; fiber 3 g; sugars 11 g; protein 6 g; sodium 220 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.
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