Best Zucchini and Fennel Salad

Coming up with fresh ideas for light summer side dishes can feel like a real challenge. Between juggling backyard BBQs, picnics in the park, and casual family dinners, it’s easy to fall back on the same old garden salads we’ve made a hundred times before.

That’s why this zucchini and fennel salad has become my new favorite go-to. It’s crisp and refreshing, takes just minutes to put together, and uses simple ingredients that you can easily find at any grocery store or farmers market.

What Kind of Zucchini Should I Use?

For this fresh salad, you’ll want to look for small to medium-sized zucchini, which tend to be more tender and have smaller seeds than their larger counterparts. The best zucchini for raw preparations like this will feel firm and heavy for their size, with smooth, blemish-free skin that’s dark green in color. Since you’re slicing it thin, try to pick straight zucchini rather than curved ones, as they’re easier to cut evenly. If you’re shopping during peak summer season, you could also use yellow summer squash as a fun alternative – it’ll work just as well in this recipe and add a nice pop of color to your salad.

Options for Substitutions

This fresh salad recipe is pretty flexible and you can make several swaps if needed:

• Zucchini: You can swap zucchini with yellow summer squash or cucumber – both will give you that same fresh crunch. Just make sure to slice them really thin like the recipe calls for.
• Fennel: If fennel isn’t your thing or you can’t find it, try using celery or jicama instead. They’ll give you a similar crisp texture, though the flavor will be less anise-like.
• Pine nuts: Pine nuts can be pricey, so feel free to use toasted slivered almonds, chopped walnuts, or even sunflower seeds instead. Just make sure to toast them first for the best flavor.
• Fresh mint and parsley: While fresh herbs really make this salad pop, you can use just one of them if you don’t have both. Basil or dill would also work nicely here.
• Lemon juice: If you’re out of lemons, try using lime juice or white wine vinegar – just start with a bit less since they can be stronger than lemon juice.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this zucchini and fennel salad is cutting the vegetables too thick, which can make the salad heavy and difficult to eat – aim for paper-thin slices using a sharp knife or mandoline for the best texture and presentation. Another common mistake is serving the salad immediately after preparation, when instead letting it sit for 15-20 minutes allows the lemon juice to slightly soften the vegetables and helps the flavors meld together beautifully. To keep your pine nuts from burning (which can happen in seconds), toast them in a dry pan over medium heat while watching them constantly and remove them as soon as they turn golden brown and fragrant. For the freshest taste, avoid preparing this salad too far in advance, as the herbs can wilt and the vegetables can become too soft – it’s best served within a few hours of assembly.

What to Serve With Zucchini and Fennel Salad?

This light and fresh salad makes a perfect side dish for grilled meats or fish – I especially love serving it alongside lemony grilled chicken or a simple piece of seared salmon. Since the salad has such bright, Mediterranean flavors with the fennel, herbs, and pine nuts, it pairs really nicely with other dishes from that region like grilled lamb chops or baked fish with herbs. For a complete meal, you might want to add some warm pita bread and hummus on the side, or serve it next to a bowl of orzo tossed with olive oil and fresh herbs.

Storage Instructions

Keep Fresh: This zucchini and fennel salad is best enjoyed right after it’s made, but if you need to store it, place it in an airtight container in the fridge for up to 24 hours. The vegetables might release some liquid over time, but that’s totally normal.

Make Ahead: If you want to prep this salad in advance, slice the zucchini and fennel up to 4 hours ahead and keep them in separate containers in the fridge. Add the herbs, dressing, and pine nuts just before serving to keep everything fresh and crunchy. This way, the vegetables won’t get soggy and the herbs will stay bright and green.

Leftovers: Already dressed leftovers might be a bit wilted the next day, but they’re still good to eat! Just drain any excess liquid that’s collected at the bottom of the container. You can perk up day-old salad with a fresh squeeze of lemon juice and an extra sprinkle of herbs.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 100-120
• Protein: 2-3 g
• Fat: 8-10 g
• Carbohydrates: 6-8 g

Ingredients

• 1/3 medium zucchini, sliced thin
• 1/6 fennel bulb, sliced thin
• 1/3 tablespoon lemon juice
• 1/2 tablespoon olive oil
• Salt and pepper to taste, as needed
• 1/3 tablespoon chopped fresh mint leaves
• 1/3 tablespoon chopped fresh parsley leaves
• 1 tablespoon toasted pine nuts (1/25 cup)

Step 1: Prepare the Vegetables

Start by thinly slicing the zucchini and fennel bulb using a mandoline for uniform slices or a sharp knife if preferred.

Ensure your slices are as thin as possible for the best texture in your salad.

Step 2: Make the Lemon Vinaigrette

In a small bowl, whisk together fresh lemon juice, olive oil, salt, and pepper to create a simple yet flavorful vinaigrette.

Taste and adjust the seasoning as needed to suit your preference.

Step 3: Combine Salad Ingredients

In a large bowl, combine the sliced zucchini, sliced fennel, fresh mint, parsley, and toasted pine nuts.

This combination creates a refreshing and fragrant salad base.

Step 4: Dress the Salad

Pour the prepared lemon vinaigrette over the salad.

Toss the ingredients gently to ensure that each element is evenly coated with the dressing without bruising the delicate veggies and herbs.

Step 5: Let Flavors Meld and Serve

Allow the salad to sit for 10-15 minutes.

This resting time ensures the flavors meld together beautifully.

Serve the shaved zucchini-fennel salad either chilled or at room temperature, enjoying the bright and refreshing taste.