Cucumber Zucchini Salad

4.49 stars average

This raw zucchini cucumber salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 94kcal

In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
1 juice of lemon, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh basil, 1 teaspoon dijon, 1/2 teaspoon salt, 1/4 teaspoon pepper
Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
1 medium zucchini
Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
1 medium cucumber
Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.
2 cups arugula, 1 cup cherry tomatoes

If preparing ahead of time, keep dressing stored separately until ready to serve.

I find using a mandolin the easiest way to cut the veggies into ribbons, but you can get a very similar effect with a vegetable peeler, too!