Shaved Zucchini Salad with Plums Herbs Almonds tastes bright, crunchy, juicy, and a little bit fancy, yet it comes together in about 20 minutes, so weeknights feel like a restaurant. It suits anyone who wants a light, seasonal salad that still feels satisfying and a little special. I tested this one on my neighbors during a backyard taste test, and nobody went home with leftovers.
Why Shaved Zucchini Salad with Plums Herbs Almonds Is Worth It
Thin ribbons of zucchini soak up lemon, olive oil, and herb flavor, while sweet plums and toasty almonds bring contrast and crunch. The salad tastes fresh and lively, with a mix of sweet, tart, and nutty notes that keep each bite interesting.
You need simple ingredients and very little cooking skill, yet the plate looks like something from a nice café. It works as a side, a light lunch, or a starter for a bigger meal, so you get a lot of mileage from one easy recipe.
“This Shaved Zucchini Salad with Plums Herbs Almonds tastes like summer in a bowl and looks like I hired a private chef to plate it. ★★★★★”
Ingredients You Need
Produce
- 2 medium zucchini, firm and fresh
- 3 ripe but slightly firm plums, any color
- 1 small shallot, very thinly sliced
- 1 small clove garlic, finely grated or minced
- 1 small handful fresh basil leaves, torn
- 1 small handful fresh mint leaves, torn
- Optional: a few sprigs of parsley, chopped
Nuts & cheese
- 1/3 cup sliced almonds, toasted
- 1/4 cup crumbled feta or soft goat cheese
- Use dairy free feta for a vegan version.
- Skip cheese entirely if you prefer a lighter salad.
Pantry items
- 3 tablespoons extra virgin olive oil
- Choose a fruity, good quality oil since it carries a lot of flavor.
- 2 tablespoons fresh lemon juice
- 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
- Optional: a pinch of red pepper flakes for gentle heat
Equipment
- Sharp chef’s knife
- Y-shaped vegetable peeler or mandoline for shaving zucchini
- Small cutting board
- Small skillet for toasting almonds
- Large mixing bowl
- Small jar or bowl for dressing
- Tongs or clean hands for tossing
Quick Tips & substitutions
- Use small to medium zucchini so the ribbons stay tender and not watery.
- Swap plums with nectarines, apricots, or firm peaches if plums stay out of season.
- Toast almonds in a dry skillet over medium heat and stir often so they do not burn.
- Replace almonds with pistachios, walnuts, or pumpkin seeds if needed.
- Choose mint and basil for maximum freshness, or use parsley and chives if that is what you have.
- Use maple syrup instead of honey to keep the salad fully vegan.
- Add extra lemon juice if your plums taste very sweet and you want more tang.
- Slice plums just before serving so they stay juicy and bright.
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 stop cooking.
Step 2: Mix the dressing
In a small jar or bowl, combine olive oil, lemon juice, honey or maple syrup, Dijon, salt, and several grinds of black pepper. Whisk or shake until the dressing looks creamy and thick. Taste and adjust with more salt, lemon, or sweetener until it hits that bright, balanced spot.
Step 3: Shave the zucchini
Trim the ends of each zucchini. Use a Y-peeler or mandoline to shave long, thin ribbons from top to bottom, rotating the zucchini as you go. Stop when you reach the seedy core and save that part for a stir fry or smoothie.
Step 4: Prep the plums and aromatics
Slice the plums in half, remove the pits, then cut the fruit into thin wedges. Slice the shallot as thin as you can so it tastes mild and sweet in the salad. Mince or grate the garlic and set it aside.
Step 5: Toss the zucchini with dressing
Place zucchini ribbons in a large bowl. Add the shallot and garlic, then drizzle about two thirds of the dressing over the top. Toss gently with tongs or your hands so the ribbons get glossy and lightly coated.
Step 6: Add plums, herbs, and almonds
Add plum slices, torn basil, and torn mint to the bowl. Sprinkle in most of the toasted almonds and most of the cheese if you use it. Toss again very gently so the plums stay mostly intact and the herbs spread throughout.
Step 7: Taste and finish
Taste a ribbon of zucchini and a piece of plum together. Add more dressing, salt, or pepper if the flavors need a little boost. Transfer the salad to a serving platter, then top with the remaining almonds, cheese, and a few extra herb leaves for color.
Recipe Variations
- Gluten free: The recipe already stays gluten free, so just double check labels on mustard and cheese.
- Vegan: Use maple syrup instead of honey and choose a vegan feta or skip cheese.
- Low carb: Use fewer plums and more zucchini, and cut the sweetener in half.
- Protein boost: Add grilled chicken, shrimp, or chickpeas on top.
- Extra crunch: Add thinly sliced cucumber or shaved fennel.
- Creamier style: Add a spoonful of Greek yogurt to the dressing and whisk until smooth.
- Citrus twist: Swap lemon juice with lime or a mix of lemon and orange.
Ways to Serve
- Serve as a light lunch with crusty bread or warm pita on the side.
- Pair with grilled chicken, fish, or tofu for a simple summer dinner.
- Plate it as a starter before pasta or a grain bowl.
- Pack it for a picnic and toss in the almonds and cheese right before eating.
- Spoon leftovers over cooked quinoa or farro for a quick grain salad.
Storage Success
Store leftover Shaved Zucchini Salad with Plums Herbs Almonds in an airtight container in the fridge for up to 2 days. The zucchini softens a bit, but the flavors meld and still taste great. Keep almonds and cheese in separate containers and add them right before serving so they stay crisp and creamy. If the salad tastes a little flat after chilling, splash in fresh lemon juice and a drizzle of olive oil, then toss again.
Shaved Zucchini Salad with Plums Herbs Almonds
Ingredients
Method
- Toast the almonds in a small dry skillet over medium heat, stirring often, until golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool.
- In a small jar or bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, sea salt, and several grinds of black pepper until the dressing looks creamy and thick. Taste and adjust seasoning as needed.
- Trim the ends from the zucchini. Using a Y-shaped vegetable peeler or mandoline, shave long, thin ribbons from top to bottom, rotating the zucchini as you go. Stop when you reach the seedy core and reserve the cores for another use.
- Halve the plums, remove the pits, and slice into thin wedges. Very thinly slice the shallot and finely mince or grate the garlic.
- Place the zucchini ribbons in a large mixing bowl. Add the sliced shallot and minced garlic. Drizzle about two thirds of the dressing over the top and toss gently with tongs or clean hands until the zucchini is lightly coated.
- Add the plum wedges, torn basil, torn mint, and parsley if using. Sprinkle in most of the toasted almonds and most of the crumbled feta or goat cheese, if using. Toss very gently to combine, keeping the plum slices mostly intact.
- Taste a zucchini ribbon and a plum slice together. Add more dressing, salt, or pepper if needed. Transfer the salad to a serving platter and top with the remaining almonds, cheese, and a few extra herb leaves. Serve right away or within an hour for the best texture.
Notes
Approximate per serving (1 of 4): 230 calories; fat 19 g; saturated fat 4 g; carbohydrates 13 g; fiber 3 g; sugars 9 g; protein 5 g; sodium 260 mg. Values are estimates and will vary based on specific ingredients, cheese type, and portion size.