zucchini salad with shallot vinaigrette

Zucchini salad with shallot vinaigrette is the perfect way to use up the last of your summer squash!

My boyfriend, Kenny, is famous for chomping on raw zucchini at every opportunity. No matter how many benefits raw zucchini and squash have, I could never get myself to eat the darn things raw. I saw a variation of this salad on Joan Weir’s Cooking Class and I thought it was a brilliant idea!

Ms. Weir used a vegetable peeler to slice the squash into long “ribbons” that she dressed with a simple vinaigrette. I love this idea because the vinaigrette gently “cooks” the squash without depleting any of its nutrients. All you’re left with is a delicate, veggie salad that tastes great and is amazing for your health and figure!


zucchini salad with shallot vinaigrette

  • Author: Sep Campos


  • 1 head of romaine lettuce
  • 3-4 zucchini and yellow squash
  • 1 shallot (diced)
    • 1/2 C rice wine vinegar
    • 1 tsp dijon mustard
    • salt and pepper to taste
    • 1 tsp fresh thyme (chopped)
    • 1 C extra virgin olive oil


1. Dice the shallot and place in a large bowl with the vinegar. Let the shallot “pickle” while you prepare the other ingredients. This will leave you with a mild onion flavor that tastes great raw.

2. While the shallots “pickle”, wash the squash well and use a potato peeler to “slice” the squash into long ribbons.

3. Stop peeling when you get to the seeds.

4. Chop the head of romaine lettuce into “ribbons” and rinse the ribbons thoroughly. Dry the lettuce well to allow the dressing to adhere to the salad.

5. Place the lettuce and squash ribbons in a large bowl (make sure you have enough room to toss the salad with the dressing) and set aside.

6. To the bowl with the shallot and vinegar, add the mustard, 1 tsp each of sea salt and pepper (you will taste this later to see if you need more or less depending on your taste), the thyme, and slowly drizzle in the olive oil while you whisk the dressing. You will end up with a creamy dressing because the mustard acts as an emulsifier and keeps the oil and vinegar from separating.

7. Pour the dressing over the veggie “ribbons” and toss to coat. Serve as a great accompaniment to any main course or top with a piece of grilled chicken for a light lunch or dinner. Enjoy!






Recipes straight to your inbox!
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.