Shaved Zucchini Salad with Plums Herbs Almonds

Shaved Zucchini Salad with Plums Herbs Almonds tastes bright, crunchy, juicy, and a little bit fancy while still counting as weeknight food. It works for anyone who wants a fresh, colorful salad on the table in under 25 minutes, no cooking required. I first tossed this together after a farmers’ market haul and ended up eating half the bowl over the sink, so I feel pretty confident about sharing it with you.

Why Choose This Shaved Zucchini Salad with Plums Herbs Almonds

This salad hits that sweet spot between light and satisfying. Shaved zucchini brings crunch, ripe plums add juicy sweetness, herbs keep everything fresh, and toasted almonds give nutty bite.

You can serve it as a side, a light lunch, or a potluck showoff that looks way fancier than the effort it takes. The whole recipe stays gluten free and naturally vegetarian, and you can easily make it dairy free or vegan.

“This Shaved Zucchini Salad with Plums Herbs Almonds tastes like a fancy restaurant side dish that secretly takes less than 25 minutes to pull together. ★★★★★”

Ingredients You’ll Need

Produce

• 2 medium zucchini
  • Choose firm zucchini with shiny skin and no soft spots.
• 3 ripe but firm plums
  • Black or red plums both work; avoid very soft fruit so the slices hold shape.
• 1 small shallot, very thinly sliced
  • Red onion in super thin slices works if you do not have shallot.
• 1 small handful fresh basil leaves, torn
• 1 small handful fresh mint leaves, torn
• Optional: a few sprigs of flat leaf parsley, chopped

Nuts & Crunch

• 1/3 cup sliced almonds
  • Toasted almonds taste best; you can buy them pre toasted to save time.
• Optional: 1 tablespoon roasted sunflower seeds for extra crunch

Cheese (optional but tasty)

• 1/4 cup crumbled feta or soft goat cheese
  • Use a block and crumble it yourself for better flavor.
  • Skip cheese or use a vegan feta style cheese for a dairy free version.

Dressing

• 3 tablespoons extra virgin olive oil
  • Use your favorite fruity brand since the dressing stays simple.
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar or white wine vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Optional: pinch of red pepper flakes for gentle heat

Pantry Shortcuts & Substitutions

• Use pre toasted sliced almonds to skip a step.
• Swap plums with nectarines, peaches, or pluots if that is what you have.
• Use bagged pre sliced zucchini ribbons if your store carries them.
• Replace basil and mint with whatever soft herbs you have, such as cilantro or dill.

Equipment

• Sharp chef’s knife
• Cutting board
• Vegetable peeler or mandoline for shaving zucchini
• Small skillet for toasting almonds
• Large mixing bowl
• Small jar with lid or small bowl and whisk for dressing
• Tongs or salad servers

Tips & Tricks

• Use zucchini that feels firm; soft zucchini turns watery and loses crunch.
• Shave zucchini lengthwise with a vegetable peeler to get long ribbons that twirl nicely on the plate.
• Pat zucchini ribbons dry with a clean towel if they look very wet so the salad does not turn soggy.
• Slice plums just before mixing so they keep their color and do not leak too much juice.
• Toast almonds in a dry skillet over medium heat and stir often so they do not burn.
• Chill the dressing for 5 to 10 minutes while you prep the salad to let flavors blend.
• Dress the salad right before serving so the zucchini stays crisp.
• Taste and adjust salt and acid at the end; a tiny extra pinch of salt or squeeze of lemon often makes the flavors pop.
• Add cheese at the very end so it stays in nice crumbles and does not melt into the dressing.
• Double the recipe for a party and keep the dressing separate until serving time.

How to Make Shaved Zucchini Salad with Plums Herbs Almonds

Step 1: Toast the Almonds

1. Place a small dry skillet over medium heat.
2. Add sliced almonds in a single layer.
3. Stir or shake the pan often until the almonds turn golden and smell nutty, about 3 to 5 minutes.
4. Transfer almonds to a plate to cool so they do not keep cooking in the hot pan.

Step 2: Mix the Dressing

1. Add olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, salt, black pepper, and red pepper flakes (if using) to a small jar.
2. Close the lid tightly and shake until the dressing looks creamy and blended.
3. Taste and adjust seasoning with a pinch more salt or a few extra drops of lemon if needed.
4. Set the dressing aside while you prep the vegetables.

Step 3: Shave the Zucchini

1. Trim the ends off each zucchini.
2. Hold one zucchini flat on the cutting board and run a vegetable peeler lengthwise to shave long thin ribbons.
3. Rotate the zucchini as you go and stop when you reach the seedy core; save the core for a quick sauté or soup.
4. Place zucchini ribbons in a large mixing bowl and gently separate any that stick together.

Step 4: Slice the Plums and Shallot

1. Slice the plums in half and remove the pits.
2. Place each half cut side down and slice into thin wedges.
3. Add plum slices to the bowl with the zucchini.
4. Slice the shallot very thinly and add the slices to the bowl.

Step 5: Add Herbs

1. Tear basil leaves into bite size pieces and add them to the bowl.
2. Tear mint leaves and add them as well.
3. Sprinkle in chopped parsley if you use it.
4. Gently toss the zucchini, plums, shallot, and herbs with clean hands or tongs.

Step 6: Dress the Salad

1. Give the dressing a quick shake.
2. Pour about two thirds of the dressing over the salad.
3. Toss gently until everything looks lightly coated.
4. Taste a ribbon of zucchini and a slice of plum and add more dressing if the salad needs it.

Step 7: Finish with Almonds and Cheese

1. Sprinkle toasted almonds over the top of the salad.
2. Crumble feta or goat cheese over everything if you use it.
3. Give the salad one or two very gentle tosses so you keep some almonds and cheese on top for looks.
4. Serve right away while the zucchini stays crisp and the plums taste juicy.

What to Serve with Shaved Zucchini Salad with Plums Herbs Almonds

This Shaved Zucchini Salad with Plums Herbs Almonds pairs nicely with simple grilled chicken, roasted salmon, or baked tofu for a light but complete meal. You can spoon it next to a bowl of lentils or quinoa to add freshness and crunch. It also sits happily beside a veggie burger, turkey burger, or a big plate of hummus and pita. Add sparkling water with citrus slices or iced herbal tea and you get a bright, refreshing spread.

Storage Options

• Store leftover salad in an airtight container in the fridge for up to 1 day; the zucchini softens a bit but still tastes great.
• Keep extra dressing in a separate jar in the fridge for up to 5 days and shake before using.
• Avoid freezing this salad since zucchini and plums turn mushy after thawing.
• Eat leftovers chilled straight from the fridge or let them sit at room temperature for 10 minutes to take off the chill before serving.

Shaved Zucchini Salad with Plums Herbs Almonds

Shaved Zucchini Salad with Plums Herbs Almonds is a bright, crunchy, juicy salad that feels a little bit fancy while still being easy enough for a weeknight, ready in under 25 minutes with no cooking required.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Ingredients

  

• 2 medium zucchini, shaved into ribbons
• 3 ripe but firm plums, thinly sliced
• 1 small shallot, very thinly sliced
• 1 small handful fresh basil leaves, torn
• 1 small handful fresh mint leaves, torn
• 1 small handful flat leaf parsley, chopped
• 1/3 cup sliced almonds, toasted
• 1 tablespoon roasted sunflower seeds
• 1/4 cup crumbled feta or soft goat cheese

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar or white wine vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, plus more to taste
• freshly ground black pepper, to taste
• 1 pinch red pepper flakes, for gentle heat

Instructions

 

1. Place the sliced almonds in a small dry skillet over medium heat. Toast, stirring or shaking the pan often, until the almonds turn golden and smell nutty, 3 to 5 minutes. Transfer to a plate to cool.
2. In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, sea salt, black pepper, and red pepper flakes if using. Shake or whisk until the dressing is creamy and blended. Taste and adjust seasoning if needed, then set aside.
3. Trim the ends from the zucchini. Using a vegetable peeler or mandoline, shave the zucchini lengthwise into long, thin ribbons, stopping when you reach the seedy core. Place the ribbons in a large mixing bowl and gently separate them.
4. Slice the plums in half, remove the pits, then slice each half into thin wedges. Add the plums to the bowl with the zucchini. Add the very thinly sliced shallot.
5. Add the torn basil, torn mint, and parsley if using to the bowl. Gently toss everything together to combine.
6. Give the dressing a quick shake or whisk, then pour about two thirds of it over the salad. Toss gently until the zucchini and plums are lightly coated. Taste and add more dressing if needed.
7. Sprinkle the toasted almonds over the top, along with sunflower seeds if using. Crumble the feta or goat cheese over the salad if you choose to include it. Give the salad one or two gentle tosses, keeping some almonds and cheese on top. Serve right away while the zucchini is crisp and the plums are juicy.

Notes

Nutrition Information
Approximate per serving (1 of 4, with feta, honey, and olive oil): 230 calories; fat 18 g; saturated fat 4 g; carbohydrates 14 g; fiber 3 g; sugars 10 g; protein 6 g; sodium 260 mg. Values will vary based on specific ingredients, add-ins, and portion size.