Zucchini Squash Salad


Zucchini Squash Salad

This is one of my favorite salads because the veggies are fresh, raw and oh so tender! For a COMPLETE MEAL IDEA, My family enjoys it with grilled fish, chicken or steak. A great side with this is a baked potato with a dollop of sour cream (or plain Greek yogurt, lemon juice and fresh chives!). This salad is also a fantastic compliment to any burger!

Zucchini Squash Salad
Prep time
Total time
Recipe type: Salad and Veggie Side Dish
Serves: 6
  • 3 zucchini squash
  • 4 carrots, shredded
  • 6 fresh basil leaves, chopped
  • Greek olives (pitted) and sliced in half
  • fire roasted red peppers, diced
  • 1 ½ c. Jarlsberg cheese, cut into small cubes
  • ½ c. Parmesan/Romano cheese blend
  • freshly squeezed lemon juice (the juice of one lemon)
  • ¼ c. distilled white vinegar (to taste)
  • ½ c. extra virgin olive oil
  • 1 T. Italian Seasoning
  • garlic powder (to taste)
  • garlic salt & pepper (to taste)
  1. Julienne zucchini squash on the Mandoline Slicer.
  2. Julienne carrots on the Mandoline Slicer and/or use 1.5 c. pre-packaged, shredded carrots.
  3. In a large bowl, add in Julienne zucchini, carrots, chopped basil, olives, fire roasted red peppers, Jarlsberg cheese, Parmesan/Romano cheese blend and mix.
  4. In a separate bowl, add in vinegar, lemon juice, olive oil, a few shakes of the garlic powder, Italian seasoning, and garlic salt and pepper.
  5. Pour the dressing over the salad and mix well.
  6. Add more garlic powder, Italian seasoning, garlic salt and pepper to taste.
This salad goes great with a broiled white fish, salmon chicken or steak or as a side with a sandwich.

Equipment: OXO Good Grips Mandoline Slicer – it’s very easy to use and has many capabilities!

Madoline Slicer

©2013 — Maryann Ridini Spencer

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