20 Refreshing Zucchini Salad Recipes Perfect for Summer

Summer’s bounty is here, and zucchini is stealing the show! Whether you’re craving something light, crunchy, or packed with flavor, these 20 refreshing zucchini salads are your ticket to easy, seasonal meals. From zesty lemon dressings to creamy avocado twists, there’s a perfect bite for every palate. Let’s ditch the oven and dive into these no-fuss, veggie-packed delights—your sunny days just got tastier!

Grilled Zucchini and Quinoa Salad

This vibrant salad combines smoky grilled zucchini with fluffy quinoa, tossed in a bright lemon dressing for a dish that’s as satisfying as it is simple.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh mint

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and let cool slightly.
2. Preheat grill or grill pan to medium-high. Brush zucchini with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Grill for 3–4 minutes per side until char marks appear and zucchini is tender. Let cool, then chop into bite-sized pieces.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, honey, and remaining 1/4 tsp salt.
4. Add quinoa, grilled zucchini, feta cheese, and mint to the bowl. Toss gently to combine.

The contrast of warm quinoa with cool, crisp zucchini and tangy feta makes this salad a standout—perfect for picnics or meal prep!

Tip: For extra crunch, sprinkle with toasted pine nuts or pepitas before serving.

Zucchini Ribbon Salad with Lemon Vinaigrette

This light, summery salad turns humble zucchini into elegant ribbons, tossed with a bright lemon vinaigrette for a dish that’s as pretty as it is refreshing.

Ingredients

• 2 medium zucchini (about 1 lb)
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts
• 1 tbsp chopped fresh basil

Instructions

1. Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons. Stop when you reach the seeded core (discard or save for another use).
2. In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
3. Gently toss the zucchini ribbons with the vinaigrette in a large bowl. Let sit for 5 minutes to soften slightly.
4. Top with 1/4 cup shaved Parmesan, 2 tbsp toasted pine nuts, and 1 tbsp chopped basil just before serving.

The magic here is in the texture—the zucchini ribbons stay crisp-tender, while the pine nuts add a buttery crunch. It’s a salad that feels fancy but takes barely any effort!

Tip: For extra flavor, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking often, until golden.

Mediterranean Zucchini and Feta Salad

This bright, crunchy salad is a celebration of summer flavors—toss it together in minutes for a refreshing side or light lunch.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons (about 2 cups)
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh mint leaves, torn

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Add zucchini ribbons and toss gently to coat. Let sit for 5 minutes to soften slightly.
3. Fold in 1/2 cup feta and 1/4 cup olives, then sprinkle with 2 tbsp mint.

The magic here? The zucchini ribbons stay crisp but soak up the zesty dressing, while the salty feta and briny olives make every bite pop.

Tip: Use a Y-peeler for paper-thin zucchini ribbons—they’ll curl beautifully as they marinate.

Spiralized Zucchini Salad with Avocado Dressing

This fresh, no-cook salad is a crunchy, creamy dream—perfect for hot days when you want something light but satisfying.

Ingredients:

• 2 medium zucchinis, spiralized (about 4 cups)
• 1 ripe avocado, pitted and peeled
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp toasted pepitas (pumpkin seeds)

Instructions:

1. In a blender, combine the avocado, lime juice, olive oil, honey, salt, and black pepper. Blend until smooth and creamy.
2. Toss the spiralized zucchini with the avocado dressing in a large bowl until evenly coated.
3. Fold in the chopped cilantro and pepitas just before serving.

The creamy avocado dressing clings to every noodle-like zucchini strand, while the pepitas add a nutty crunch—no soggy salads here!

Tip: For extra flavor, let the dressed zucchini sit for 10 minutes before adding the pepitas—it softens slightly but keeps its bite.

Zucchini and Chickpea Salad with Tahini Dressing

This vibrant salad is a crunchy, creamy dream—perfect for a light lunch or a fuss-free side that still feels special.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tahini
• 1 tbsp water
• 1/2 tsp honey

Instructions:

1. In a large bowl, toss zucchini ribbons, chickpeas, and parsley with 1 tbsp olive oil, lemon juice, garlic, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. In a small bowl, whisk tahini, remaining 1 tbsp olive oil, water, and honey until smooth. Drizzle over the salad and gently toss to combine.
3. Let sit for 10 minutes to soften the zucchini slightly and meld flavors.

The magic here? The zucchini ribbons stay crisp while soaking up the nutty dressing, and the chickpeas add just the right heft.

Tip: Use a vegetable peeler for paper-thin zucchini ribbons—they’ll curl prettily on the plate!

Roasted Zucchini and Corn Salad

This vibrant salad combines smoky roasted zucchini with sweet summer corn—tossed in a zesty lime dressing for a side that’s as easy as it is flavorful.

Ingredients:

• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 cups fresh corn kernels (about 3 ears)
• 3 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp lime juice (about 1/2 lime)
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss zucchini and corn with 2 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until zucchini is tender and lightly charred.
2. Make the dressing: Whisk together remaining 1 tbsp olive oil, lime juice, and 1/4 tsp salt in a large bowl.
3. Assemble: Add roasted zucchini and corn to the bowl with the dressing. Gently toss with feta and cilantro.

The contrast of creamy feta and bright lime turns simple veggies into a standout dish—perfect for potlucks or weeknight dinners alike.

Tip: For extra smokiness, grill the corn instead of roasting!

Zucchini and Tomato Caprese Salad

This Zucchini and Tomato Caprese Salad is a fresh, summery twist on the classic—thinly sliced zucchini adds a lovely crunch while keeping it light and vibrant.

• 2 medium zucchinis, thinly sliced into rounds
• 2 large ripe tomatoes, sliced into 1/4-inch rounds
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

1. On a large serving platter, alternate overlapping slices of zucchini, tomatoes, and mozzarella in a circular pattern.
2. Scatter the torn basil leaves evenly over the arranged slices.
3. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.

The zucchini’s mild crunch balances the juicy tomatoes and creamy mozzarella, making every bite refreshing yet satisfying.

Tip: For extra flavor, let the salad sit at room temperature for 10 minutes before serving—this helps the zucchini soften slightly.

Zucchini and Cucumber Salad with Mint

This crisp, refreshing salad is a breeze to throw together—perfect for hot summer days when you want something light but full of flavor.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons (about 2 cups)
• 1 English cucumber, thinly sliced (about 1 1/2 cups)
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sugar

Instructions:

1. In a large bowl, combine zucchini ribbons, cucumber slices, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and sugar until fully blended.
3. Pour the dressing over the vegetables and gently toss to coat evenly. Let sit for 5 minutes to soften the zucchini slightly.
4. Serve immediately or chill for up to 1 hour for extra crispness.

The mint and lemon give this salad a bright, garden-fresh kick, while the zucchini ribbons add a delicate texture that feels just a little fancy.

Tip: Use a vegetable peeler to make quick, paper-thin zucchini ribbons—they’ll soak up the dressing beautifully.

Shaved Zucchini Salad with Parmesan

This light, refreshing salad lets zucchini shine with a simple yet elegant prep—perfect for summer lunches or as a bright side dish.

Ingredients:

• 2 medium zucchini (about 1 lb total), thinly shaved lengthwise with a vegetable peeler
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts
• 1 tbsp chopped fresh mint

Instructions:

1. In a large bowl, whisk together the 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
2. Add the shaved zucchini to the bowl and toss gently to coat with the dressing. Let sit for 5 minutes to soften slightly.
3. Arrange the zucchini on a serving platter. Top evenly with the 1/4 cup Parmesan, 2 tbsp pine nuts, and 1 tbsp mint.

The magic here is in the texture—silky zucchini ribbons, crunchy nuts, and salty Parmesan create a dish that’s as fun to eat as it is pretty on the plate.

Tip: For extra flavor, use a vegetable peeler to shave the Parmesan right over the salad.

Zucchini and Carrot Salad with Sesame Dressing

This bright, crunchy salad is a breeze to throw together, with a nutty sesame dressing that ties everything together in minutes.

Ingredients:

• 2 medium zucchini, spiralized or julienned
• 2 large carrots, spiralized or julienned
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds
• 1/4 tsp salt

Instructions:

1. In a large bowl, toss together zucchini and carrots.
2. In a small bowl, whisk together 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, 1 minced garlic clove, and 1/4 tsp salt until smooth.
3. Pour the dressing over the vegetables and toss gently to coat. Let sit for 5 minutes to soften slightly.
4. Sprinkle with 1 tbsp sesame seeds before serving.

The magic here is in the contrast—the crisp veggies soak up just enough dressing to soften slightly while keeping their refreshing bite. Perfect for picnics or as a light side to rich dishes.

Tip: For extra crunch, toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until golden.

Zucchini and Pomegranate Salad with Feta

This vibrant salad is a refreshing mix of crisp zucchini, juicy pomegranate seeds, and creamy feta—perfect for a light lunch or a colorful side dish.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons
• 1/2 cup pomegranate seeds
• 1/3 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh mint leaves, thinly sliced

Instructions:

1. In a large bowl, toss the zucchini ribbons with 1/2 tsp salt and let sit for 5 minutes to soften slightly.
2. Add the pomegranate seeds, feta, 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp black pepper. Gently toss to combine.
3. Fold in the fresh mint just before serving for a bright, herbal finish.

The contrast of sweet pomegranate, salty feta, and fresh zucchini makes every bite exciting—plus, it comes together in under 10 minutes!

Tip: For extra crunch, sprinkle with toasted pine nuts or walnuts.

Zucchini and Kale Salad with Lemon Garlic Dressing

This bright, crunchy salad is a perfect way to sneak in extra greens while keeping things light and zesty—no wilting kale here!

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons (about 2 cups)
• 4 cups chopped kale, stems removed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. In a large bowl, massage the kale with 1 tbsp of the olive oil for 1–2 minutes until slightly softened.
2. Add the zucchini ribbons to the bowl with the kale.
3. In a small jar, whisk together the remaining 3 tbsp olive oil, lemon juice, minced garlic, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Top with shaved Parmesan and pine nuts just before serving.

The magic here? Massaging the kale tenderizes it without cooking, while the zucchini ribbons add a fresh, delicate crunch—no soggy salads allowed!

Tip: For extra flavor, let the dressed salad sit for 10 minutes before adding the cheese and nuts.

Zucchini and Black Bean Salad with Cilantro Lime Dressing

This vibrant, no-cook salad is a weeknight hero—packed with fresh zucchini, creamy black beans, and a zesty dressing that ties it all together.

Ingredients:

• 2 medium zucchinis, thinly sliced into half-moons
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine zucchini, black beans, red onion, and cilantro.
2. In a small jar, whisk together olive oil, lime juice, honey, cumin, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.

The crunch of zucchini against the creamy beans and bright lime dressing makes this salad irresistibly refreshing—perfect for picnics or meal prep!

Tip: For extra texture, sprinkle with toasted pepitas or crumbled queso fresco before serving.

Zucchini and Avocado Salad with Lime Dressing

This bright, crunchy salad is a refreshing side that comes together in minutes—perfect for busy weeknights or last-minute potlucks.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons (about 2 cups)
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, whisk together olive oil, lime juice, honey, salt, black pepper, and red pepper flakes (if using) until smooth.
2. Add zucchini ribbons and gently toss to coat. Let sit for 5 minutes to soften slightly.
3. Fold in avocado and cilantro, being careful not to mash the avocado.
4. Serve immediately, drizzling any remaining dressing from the bowl over the top.

The contrast of creamy avocado against the crisp zucchini and zesty lime makes this salad a standout—no cooking required!

Tip: For extra texture, sprinkle with toasted pepitas or crumbled queso fresco right before serving.

Zucchini and Radish Salad with Herb Vinaigrette

This zucchini and radish salad is a crisp, refreshing side that lets summer produce shine—tossed in a bright herb vinaigrette that’s anything but boring.

• 2 medium zucchinis, thinly sliced into ribbons
• 1 cup thinly sliced radishes
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
2. Add the zucchini ribbons, radishes, parsley, and dill to the bowl. Gently toss until evenly coated with the vinaigrette.
3. Let the salad sit for 10 minutes at room temperature to soften the zucchini slightly and meld the flavors.

The crunch of radishes against the silky zucchini ribbons makes every bite dynamic, while the herb vinaigrette ties it all together with a lemony kick.

Tip: Use a vegetable peeler for effortless zucchini ribbons—just glide it lengthwise for thin, even strips.

Zucchini and Sweet Potato Salad with Balsamic Glaze

This vibrant salad is a celebration of textures—tender roasted veggies, crisp greens, and a sweet-tangy glaze that ties it all together.

Ingredients:

• 2 medium zucchinis, sliced into ½-inch rounds
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 3 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 4 cups baby arugula
• ¼ cup crumbled feta cheese
• 2 tbsp balsamic glaze
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Toss zucchini and sweet potato with 2 tbsp olive oil, ¼ tsp salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway, until tender and lightly caramelized.
2. In a large bowl, whisk together remaining 1 tbsp olive oil, ¼ tsp salt, and honey. Add arugula and toss gently to coat.
3. Arrange roasted veggies over the arugula, sprinkle with feta, and drizzle with balsamic glaze just before serving.

The contrast of warm roasted vegetables against the peppery arugula and creamy feta makes every bite exciting. The balsamic glaze adds a glossy finish that’s as pretty as it is flavorful!

Tip: For extra crunch, sprinkle with toasted pine nuts or pepitas.

Zucchini and Bell Pepper Salad with Honey Mustard Dressing

This vibrant, crunchy salad is a celebration of summer produce, with a sweet-tangy dressing that ties everything together beautifully.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons (about 2 cups)
• 1 large red bell pepper, thinly sliced (about 1 cup)
• 1/4 cup thinly sliced red onion
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine zucchini ribbons, bell pepper, and red onion.
2. In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Pour dressing over vegetables and toss gently to coat. Let sit for 10 minutes to soften slightly.
4. Sprinkle with feta cheese (if using) just before serving.

The magic here is in the contrast: crisp-tender zucchini against the juicy bell pepper, all glazed in that sticky-sweet dressing that clings perfectly to every bite.

Tip: For extra flavor, toast 1/4 cup sliced almonds and sprinkle them on top!

Zucchini and Spinach Salad with Lemon Poppyseed Dressing

This bright, crunchy salad is a refreshing side or light lunch, with a tangy-sweet dressing that clings perfectly to every bite.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons (use a peeler or mandoline)
• 4 cups baby spinach
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp poppy seeds
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, toss zucchini ribbons and spinach gently.
2. In a small jar, whisk together olive oil, lemon juice, honey, poppy seeds, salt, and black pepper until emulsified.
3. Drizzle dressing over the salad and toss lightly to coat.
4. Top with toasted almonds just before serving.

The zucchini ribbons add a delicate, almost pasta-like texture, while the poppy seeds give the dressing a subtle crunch. It’s a salad that feels fancy but takes minutes to throw together!

Tip: For extra flavor, let the dressed salad sit for 5 minutes before adding almonds—the zucchini softens slightly and soaks up the lemony goodness.

Zucchini and Beet Salad with Goat Cheese

This vibrant salad is a crunchy, creamy dream—perfect for a light lunch or a standout side dish that’s as pretty as it is tasty.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons (about 2 cups)
• 2 medium beets, roasted and thinly sliced (about 1 1/2 cups)
• 2 oz goat cheese, crumbled
• 1/4 cup chopped walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
2. Add the zucchini ribbons and roasted beet slices to the bowl, gently tossing to coat with the dressing.
3. Divide the salad between plates, then sprinkle with crumbled goat cheese and toasted walnuts.

The contrast of earthy beets, fresh zucchini, and tangy goat cheese makes every bite exciting—plus, those toasted walnuts add just the right crunch.

Tip: Use a vegetable peeler to get those perfect, thin zucchini ribbons in seconds!

Zucchini and Mango Salad with Chili Lime Dressing

This vibrant salad is a refreshing mix of crisp zucchini, sweet mango, and a zesty chili-lime dressing that packs just the right amount of kick.

Ingredients:

• 2 medium zucchinis, thinly sliced into ribbons
• 1 large ripe mango, peeled and julienned
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp chili flakes
• 1/4 tsp salt

Instructions:

1. In a large bowl, combine zucchini ribbons, mango, and cilantro.
2. In a small bowl, whisk together lime juice, honey, olive oil, chili flakes, and salt until smooth.
3. Pour dressing over the salad and toss gently to coat.
4. Let sit for 5 minutes to allow flavors to meld, then top with chopped peanuts.

The contrast of cool zucchini, juicy mango, and spicy-sweet dressing makes this salad a standout—perfect for picnics or as a bright side dish at summer BBQs.

Tip: For extra crunch, toast the peanuts in a dry skillet over medium heat for 2–3 minutes before chopping.

Conclusion

With so many fresh and flavorful zucchini salad recipes to choose from, summer meals just got a whole lot tastier! Whether you’re craving something light, crunchy, or packed with bold flavors, there’s a dish here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!