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 staying weeknight-easy. It works for anyone who wants a fresh side or light main in under 25 minutes, no cooking required. I first tossed this together after an over-enthusiastic farmers’ market haul and now I kind of plan my zucchini buying around it.

Why Shaved Zucchini Salad with Plums Herbs Almonds Is Worth It

Thin ribbons of zucchini wrap around sweet-tart plums, fresh herbs, and toasty almonds, so every bite hits different textures. A lemony, slightly honeyed dressing pulls it together and keeps the salad refreshing instead of heavy.

You can prep everything with just a knife and a peeler, so the salad fits hot days, busy nights, and “I refuse to turn on the oven” moods. It also looks restaurant-level pretty with almost zero effort, which always feels like a small life win.

“This Shaved Zucchini Salad with Plums Herbs Almonds tastes like peak summer in a bowl and somehow disappears from the table in under five minutes. ★★★★★”

Ingredients You Need

Produce

• 3 small zucchini or 2 medium, firm and fresh (avoid oversized, seedy ones)
• 3 ripe but slightly firm plums (black or red both work)
• 1 small shallot, very thinly sliced (or 2 tablespoons finely minced red onion)
• 1 small handful fresh basil leaves
• 1 small handful fresh mint leaves
• Optional: a few sprigs of flat-leaf parsley for extra green flavor

Nuts & Crunch

• 1/3 cup sliced almonds, toasted
  • Use pre-toasted almonds from the baking aisle as a shortcut.
  • Swap with pistachios, walnuts, or sunflower seeds if needed.

Dressing

• 3 tablespoons extra-virgin olive oil (choose a fruity one if possible)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1–1½ teaspoons honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1/4–1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Optional Add-Ins

• 1–2 ounces crumbled feta or goat cheese
• 1 tablespoon capers, rinsed and chopped
• A pinch of red pepper flakes for gentle heat

Pantry & Brand Notes

• Olive oil: I like California Olive Ranch or Kirkland Signature organic for salads.
• Dijon: Maille or Grey Poupon both give a smooth, tangy kick.
• Honey: Any mild, light-colored honey keeps the dressing balanced.

Equipment

• Vegetable peeler, Y-peeler, or mandoline for shaving zucchini
• Sharp chef’s knife and cutting board
• Small bowl and whisk or jar with lid for dressing
• Large mixing bowl
• Microplane or small grater for garlic and lemon zest
• Dry skillet for toasting almonds (if not pre-toasted)

Quick Tips & substitutions

• Use small to medium zucchini so the ribbons stay tender and not watery.
• Dry the zucchini ribbons gently with a clean towel to avoid a soggy salad.
• Choose plums that feel slightly firm; super soft fruit turns mushy in the bowl.
• Swap plums with nectarines, apricots, or firm peaches when plums go out of season.
• Use maple syrup instead of honey to keep the salad fully vegan.
• Replace almonds with toasted pumpkin seeds or sunflower seeds for nut-free crunch.
• Toss the dressing separately, then add just enough to coat so the salad stays light.
• Add crumbled feta or goat cheese at the end so it stays in nice chunks.
• Slice shallots very thin, then soak them in cold water for 5–10 minutes if you want a milder bite.
• Assemble right before serving, but you can prep the dressing and toasted nuts ahead.

How to Make Shaved Zucchini Salad with Plums Herbs Almonds

Step 1: Toast the almonds

Place a dry skillet over medium heat. Add sliced almonds in a single layer and stir often until they turn golden and smell nutty, about 3–5 minutes. Move them to a plate right away so they do not burn and let them cool.

Step 2: Mix the dressing

In a small bowl, whisk together lemon juice, lemon zest, honey, Dijon, garlic, salt, and pepper. Slowly stream in the olive oil while you whisk until the dressing looks glossy and thickened. Taste and adjust with more salt, pepper, or lemon juice as needed.

Step 3: Shave the zucchini

Trim the ends off each zucchini. Use a vegetable peeler or mandoline to shave long, thin ribbons lengthwise, rotating the zucchini as you go until you reach the seedy core. Stop when the seeds show and save the cores for a quick sauté or a smoothie.

Lay the ribbons on a clean kitchen towel or paper towels and pat them dry gently. This step keeps extra moisture out and helps the dressing cling to the zucchini.

Step 4: Slice the plums and herbs

Slice the plums in half, remove the pits, then cut the halves into thin wedges. Stack the basil and mint leaves, roll them into a little cigar shape, and slice them into thin ribbons. Roughly chop parsley if you use it.

Keep the herbs separate for now so they stay bright and do not bruise too early.

Step 5: Toss everything together

Add the zucchini ribbons to a large mixing bowl. Drizzle on about two-thirds of the dressing and toss gently with your hands or tongs until the ribbons look lightly coated.

Add the plum slices, shallot, most of the herbs, and most of the toasted almonds. Toss again very gently so the plums keep their shape. Taste and add more dressing, salt, or pepper if you want a bolder flavor.

Step 6: Finish and serve

Transfer the salad to a wide shallow bowl or platter. Sprinkle the remaining herbs and almonds over the top for color and crunch. Add crumbled feta or goat cheese now if you use it.

Serve the Shaved Zucchini Salad with Plums Herbs Almonds right away while the zucchini still feels crisp and the plums taste juicy.

Recipe Variations

• Gluten-free: The base recipe already stays gluten-free; just check labels on mustard and any cheese.
• Vegan: Use maple syrup instead of honey and skip the cheese or use a dairy-free feta.
• Low carb: Reduce the plums to 1–2 and add extra zucchini, cucumber, or celery for crunch.
• Extra protein: Add grilled chicken strips, chickpeas, or thinly sliced grilled tofu on top.
• More savory: Add chopped olives, capers, or a spoonful of pesto stirred into the dressing.
• Spicy version: Add red pepper flakes or a tiny drizzle of chili crisp right before serving.

Ways to Serve Shaved Zucchini Salad with Plums Herbs Almonds

• Serve as a light lunch with crusty bread or warm pita on the side.
• Pair with grilled chicken, salmon, shrimp, or tofu for a fresh, colorful plate.
• Pack it in a chilled container for a picnic or potluck side dish.
• Spoon it over cooked quinoa, farro, or couscous for a hearty grain bowl.
• Plate it as a starter salad for a summer dinner menu.

Storage Success

Store leftover Shaved Zucchini Salad with Plums Herbs Almonds in an airtight container in the fridge for up to 1 day. The zucchini softens a bit, but the flavors meld and still taste great. If you plan ahead, keep the dressing separate and toss it with the zucchini and plums right before serving. Add nuts and herbs at the last minute so they stay crunchy and bright.