Lemon Zucchini Ribbon Salad with Toasted Almonds

Aug 21, 2020 | Salads, Vegetables

This Lemon Zucchini Ribbon Salad with Toasted Almonds is easy to whip up with fresh lemon and olive oil, making it my favorite Whole 30 and paleo side dish for summer!

Lemon Zucchini Ribbon Salad with Toasted Almonds

You have most likely heard me talk about my obsessive love of zucchini and how I eat it at every meal (maybe that’s why my hair is suddenly growing fast?) If you hadn’t noticed I like to take it and put it in everything from grilled side dishes to Green Goddess Salads to muffins and breads.

Here I’ve made what might be the most simple recipe on my site and simply dressed up the zucchini with some lemon and olive oil and a sprinkle of toasted almonds. It’s nothing elaborate but it’s perfect in the summer and it’s allergy-friendly! Oh, and it doesn’t require any heat to make (aside from toasting your almonds if desired) which makes it even better!   As simple as this recipe is, I’m prone to tossing my veggies in a frying pan and eating them absolutely plain so this seems fancy compare to that, so it seemed worthy of documentation.

This Lemon Zucchini Ribbon Salad with Toasted Almonds is easy to whip up with fresh lemon and olive oil, making it my favorite Whole 30 and paleo side dish for summer!

Vegan and Paleo Zucchini Dishes

When you have celiac disease, it’s essential to have a go-to list of side dishes that you can make when you have company over or a barbecue to attend. Preferably dishes that aren’t awkward and full of ingredients that gluten-eaters will find awkward (I’m a people pleaser–I love when we can all enjoy the same thing!) Dishes dressed with citrus and olive oil and maybe some fresh herbs are unassuming and approachable, so they’re usually my go-to’s for occasions when I’m cooking to share.

This is a formula that’s easy to repeat, especially if you’re on a Whole 30 or are switching to a Paleo diet, or even just trying to eat better. Citrus and herbs add depth and contrast to nearly every veggie dish you can imagine, and it’s fun to experiment with different combinations to keep your veggies interesting. I also love applying the same ingredients to meat marinades–it’s always so gratifying and delicious to cook with fresh, healthy ingredients!

Making Zucchini Ribbons without a Spiralizer

This dish calls for zucchini ribbons that I made with a vegetable peeler. I own multiple spiralizers but sometimes it’s just easier to grab that peeler! If you go the peeler route you’ll just want to save lengthwise along your squash to create ribbons. You can use a spiralizer instead if you prefer, though!

Without further ado, it’s time to make a delicious veggie dish! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Lemon Zucchini Ribbon Salad with Toasted Almonds

This Lemon Zucchini Ribbon Salad with Toasted Almonds is easy to whip up with fresh lemon and olive oil, making it my favorite Whole 30 and paleo side dish for summer!

COURSE Salad
Cuisine American
PREP TIME 10 minutes
COOK TIME 0 minutes
TOTAL TIME 10 minutes
SERVINGS 4

INGREDIENTS

  • 2 zucchini peeled lengthwise into ribbons
  • 2 yellow squash peeled lengthwise into ribbons
  • 3 tbsp olive oil
  • juice of 1 lemon
  • 1 garlic clove minced
  • 1/4 tsp salt
  • 1/4 cup toasted slivered almonds
  • 1/4 cup chopped parsely

INSTRUCTIONS

  1. In a large bowl toss together the peeled squash, olive oil, lemon, garlic, and salt.
  2. Arrange on a serving platter.
  3. Top with the sliced almonds and parsely immediately before serving.

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

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