Shaved Zucchini Salad with Plums, Herbs, Almonds sounds like a combo that’s fresh, crunchy, and just a little unexpected, right? It’s one of those salads that sneaks up on you with flavor and texture, making you wonder why you haven’t been eating it all along. If you like salads that don’t feel like a chore, this one’s definitely worth a spot on your menu.
Why You Should Try Shaved Zucchini Salad with Plums, Herbs, Almonds
This salad hits a great balance between crisp zucchini, juicy plums, fragrant herbs, and crunchy almonds. It’s light but satisfying, perfect for when you want something fresh without feeling like you just ate a rabbit. Plus, it’s colorful and pretty enough to impress without trying too hard. Ever had a salad that made you actually look forward to eating greens? This one does that.
Variations I’ve Tried And Liked
I’ve played around with this recipe quite a bit, swapping out ingredients based on what I had on hand or what was in season. Here are some tweaks that worked well:
- Replaced plums with ripe peaches or nectarines for a sweeter touch.
- Added crumbled feta cheese for a creamy, salty contrast.
- Tossed in some toasted pine nuts instead of almonds for a different crunch.
- Mixed in fresh mint or tarragon instead of parsley for a new herbal note.
Shaved Zucchini Salad with Plums, Herbs, Almonds
Ingredients
Instructions
- Using a vegetable peeler or mandoline, shave the zucchini into thin ribbons.
- In a large bowl, combine the shaved zucchini with sliced plums, parsley, and mint.
- Drizzle the olive oil and lemon juice over the salad.
- Season with salt and pepper, then toss gently to combine.
- Sprinkle toasted almonds on top before serving.
Serving Ideas
- As a light lunch on its own with some crusty bread.
- Served alongside grilled chicken or fish for a bright contrast.
- Tossed with some cooked quinoa or farro to bulk it up for a more filling meal.
- As part of a picnic spread because it travels well and doesn’t lose its charm.
Tips for Shaved Zucchini Salad with Plums, Herbs, Almonds
- Always shave the zucchini fresh right before assembling the salad to keep it crisp.
- Don’t skip toasting the almonds it adds a nutty depth that raw nuts just can’t match.
- Use ripe but firm plums so they hold their shape and don’t turn mushy.
- If you want a little zing, add a splash of apple cider vinegar along with the lemon juice.
- Feel free to experiment with herbs, but keep the quantity balanced so they don’t overpower the fruit.
Leftovers
This salad is best eaten fresh, but if you have leftovers:
- Store in an airtight container in the fridge.
- Keep the almonds separate if possible and add them just before serving to maintain crunch.
- Eat within 1-2 days because zucchini tends to release water and get soggy over time.
Common Mistakes to Avoid
- Don’t slice the zucchini too thick or it can feel tough and chewy.
- Avoid over-squeezing the lemon juice; too much acid can overpower the delicate flavors.
- Make sure the plums aren’t too ripe or mushy, or the salad turns into a soggy mess.
- Don’t skip toasting the almonds it really makes a difference.
Nutrition Infos
- Calories: 180 kcal
- Carbohydrates: 15 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 8 g
This salad is a light, nutrient-packed option that’s perfect for warmer days or whenever you want something fresh and satisfying without weighing yourself down.