A light and delicious zucchini ribbon salad with blueberries, walnuts and goat cheese, perfect for any summer lunch or side dish that can be made in around 20 minutes or less! ( First published in 2014, updated with refreshed photos in 2025).
This page contains affiliate links. Affiliate links support Pineapple and Coconut at no additional cost to you. If you choose to make a purchase via these links, I earn a small commission to help keep this blog running and it is much appreciated. I am an Amazon and Adorama affiliate.
Jump to:
Why this Zucchini ribbon salad is awesome:
- Easy to make - you can use a spiralizer, mandoline or a vegetable peeler to make the zucchini ribbons
- Just a few simple ingredients
- Light and refreshing, a perfect summertime salad to go along with grilled chicken or fish
- A great way to use up extra zucchini that isn't bread or muffins
Zucchini ribbon salad ingredients:
- Zucchini
- Blueberries
- Walnuts - lightly toasted
- Red Onion - thinly sliced
- Goat cheese - crumbled
- Lemon - zest and juice
- Red wine vinegar
- Olive oil
- Salt and black pepper
How to make zucchini ribbons:
You can make the ribbons one of three ways, well four if you want to use a knife
- Spiralizer - if you have one this is the fastest and easiest way to get those ribbons
- Mandoline - these slicers can be tricky to use ( watch those fingertips!) but you can get really nice, thin slices
- Vegetable peeler - any kind will work, I prefer a Y peeler
How to make the salad:
- Make the zucchini ribbons
- Combine everything in a bowl and toss to combine the salad
- Chill before serving
Other zucchini recipes you may also enjoy:
Zucchini Ribbon Salad with Walnuts and Blueberries
A refreshing and light salad with thin ribbons of zucchini, walnuts, blueberries, goat cheese and more. Easy to make, a perfect summer salad or side dish.
Ingredients
- 3 medium zucchini
- ½ red onion, halved and then thinly sliced
- 1 ½ cup fresh blueberries
- ⅔ c walnuts, lightly toasted and chopped
- 1 ½ Tablespoon olive oil
- Zest and juice of one lemon, 1 teaspoon zest, 2-3 teaspoon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅔ c goat cheese, crumbled
Instructions
- Wash and cut the ends off the zucchini. Thinly slice into ribbons using either a vegetable peeler or a spiralizer in the thicker ribbon slicer. If using a spiralizer tear each length of ribboned zucchini into 5 inch long pieces. Place into a bowl.
- Add the rest of the ingredients up to the black pepper and lightly toss to combine. Taste and add more seasonings or lemon juice if desired. Add the goat cheese and toss again to just combine.
- Can be served immediately or chilled up to an hour before serving.
Leave a Reply