Shaved Zucchini Salad with Plums Herbs Almonds tastes bright, crunchy, juicy, and a little nutty, like late summer in a bowl. It works perfectly for anyone who wants a fast, fresh side or light lunch in under 20 minutes. I tested it on my own lunch break between Zoom calls and almost forgot to go back to work.
Why Make This Shaved Zucchini Salad with Plums Herbs Almonds at Home
You get crisp zucchini ribbons, sweet-tart plums, and toasty almonds that actually taste fresh, not like they sat in a deli case all afternoon. The herbs stay vibrant, the dressing stays zippy, and you control the salt, oil, and sweetness.
You also use up that zucchini mountain and those slightly soft plums in a way that feels intentional, not like fridge clean-out. The salad looks fancy enough for guests but comes together with basic knife skills and a vegetable peeler.
“This Shaved Zucchini Salad with Plums Herbs Almonds tastes like a restaurant dish but comes together in minutes at home, and I happily scraped the bowl clean. ★★★★★”
Ingredients You Need
Produce
- Zucchini, small to medium, firm
- Smaller zucchini shave more easily and taste sweeter.
- Skip large seedy ones; they turn watery.
- Ripe plums
- Choose slightly soft plums with a little give.
- Black or red plums both work; black plums give deeper color.
- Fresh herbs
- Flat-leaf parsley, mint, and basil taste amazing together.
- Use any two if you do not have all three.
- Lemon
- You need both zest and juice for brightness.
- Garlic, very small clove
- Raw garlic goes strong, so use less than you think.
Crunch & extras
- Sliced almonds
- Toast them in a dry skillet until golden and fragrant.
- Use slivered almonds, chopped pistachios, or walnuts if needed.
- Shaved parmesan or pecorino (optional)
- Adds salty richness.
- Skip for a dairy-free version or swap with a sprinkle of nutritional yeast.
- Flaky sea salt and freshly ground black pepper
- Flaky salt gives little pops of flavor.
- Use fine sea salt if that is what you keep on hand, just use a bit less.
Dressing
- Extra-virgin olive oil
- Use your favorite salad oil, not the one you use for high-heat cooking.
- Lemon juice (from the lemon above)
- Honey or maple syrup
- Just a tiny drizzle balances the tart plums and lemon.
- Dijon mustard
- Helps the dressing cling to those zucchini ribbons.
- Red pepper flakes (optional)
- Add a pinch if you like a gentle kick.
Pantry shortcuts & notes
- Bottled lemon juice works in a pinch, but fresh lemon tastes brighter.
- Pre-sliced almonds save time; just toast them quickly.
- Pre-shaved parmesan from the deli case works if you do not want to pull out a peeler.
Equipment
- Sharp chef’s knife
- Y-shaped vegetable peeler or mandoline
- Small bowl or jar for the dressing
- Large mixing bowl
- Small skillet to toast almonds
- Tongs or clean hands to toss the salad
Tips & Mistakes
- Shave zucchini lengthwise into ribbons; stop when you hit the seedy core so the salad stays crisp, not watery.
- Pat zucchini ribbons dry with a clean towel if they look very wet, so the dressing does not thin out.
- Slice plums just before serving so they keep their shape and color.
- Taste a plum before you add sweetener; very sweet plums need less honey or maple.
- Toast almonds on low to medium heat and stir often so they brown evenly and do not burn.
- Cool almonds completely before tossing them in, or they wilt the zucchini.
- Salt lightly at first, then taste after tossing; the zucchini softens and can taste saltier over time.
- Dress the salad right before serving if you want maximum crunch; dress 10–15 minutes ahead if you prefer a slightly softer texture.
- Slice herbs with a sharp knife; do not mash them or they turn dark and bitter.
- Keep garlic very finely minced or microplaned so it blends into the dressing and does not overpower the salad.
How to Make Shaved Zucchini Salad with Plums Herbs Almonds
Step 1: Toast the almonds
Place a small dry skillet over medium heat. Add sliced almonds and cook, stirring often, until they turn golden and smell nutty, about 3 to 5 minutes. Transfer them to a plate to cool so they do not keep cooking.
Step 2: Make the lemony dressing
In a small bowl or jar, combine lemon juice, lemon zest, Dijon, honey or maple, minced garlic, a pinch of salt, and black pepper. Whisk or shake while you drizzle in olive oil until the dressing looks slightly thick and glossy. Taste and adjust salt, pepper, or sweetness.
Step 3: Shave the zucchini
Trim the ends of each zucchini. Use a Y-peeler or mandoline to shave long, thin ribbons lengthwise, rotating the zucchini as you go. Stop when you reach the soft, seedy center and save that part for a stir fry or smoothie.
Step 4: Slice the plums and herbs
Cut plums in half, remove the pits, then slice into thin wedges. Stack herb leaves, roll them gently, and slice into thin ribbons. Keep a small handful of herbs aside for garnish.
Step 5: Toss everything together
Add zucchini ribbons, plum slices, and most of the herbs to a large bowl. Drizzle on most of the dressing and toss gently with tongs or your hands until everything looks lightly coated. Sprinkle in toasted almonds and shaved parmesan if you use it, then toss again and taste; add more dressing, salt, or pepper if needed.
Step 6: Finish and serve
Pile the salad onto a large platter or into a wide shallow bowl. Top with the reserved herbs, a few extra almonds, and a final crack of black pepper. Serve right away while the zucchini stays crisp and the plums still shine.
Variations I've Tried
- Stone fruit swap: Use nectarines, peaches, or apricots instead of plums when they look better at the market. Slightly underripe fruit holds its shape and tastes extra refreshing.
- Cheese twist: Swap parmesan with crumbled feta or goat cheese for a creamier vibe. Add cheese right before serving so it does not dissolve into the dressing.
- Herb focus: Go all-in on one herb, like all mint or all basil, for a more defined flavor. I like all-mint with peaches and all-basil with plums.
- Protein boost: Add grilled chicken strips, chickpeas, or cooked quinoa to turn this into a full meal. Toss the grains or beans in a spoonful of dressing first so they soak up flavor.
- Crunch change-up: Try toasted pistachios, hazelnuts, or pumpkin seeds instead of almonds. Each nut gives a slightly different personality to the salad.
- Citrus swap: Use lime instead of lemon and add a pinch of cumin and chopped cilantro for a more punchy, almost taco-night side.
How to Serve Shaved Zucchini Salad with Plums Herbs Almonds
Serve this Shaved Zucchini Salad with Plums Herbs Almonds slightly chilled or at cool room temperature so the flavors shine. Pair it with grilled chicken, salmon, tofu, or a simple veggie burger for a light dinner. It also fits nicely on a picnic table next to pasta salad and corn on the cob. Add a glass of iced tea, sparkling water with citrus, or a fruity mocktail and you have a very happy plate.
How to store
- Store leftovers in an airtight container in the fridge for up to 2 days; the zucchini softens but still tastes great.
- Keep toasted almonds in a separate small container at room temperature and add them right before you eat to keep them crunchy.
- Skip the freezer; raw zucchini and plums turn mushy after thawing.
- Eat leftovers straight from the fridge or let them sit on the counter for 10 minutes; no reheating needed, just a quick toss and maybe a squeeze of fresh lemon.
Shaved Zucchini Salad with Plums, Herbs, and Almonds
Ingredients
Instructions
- Place a small dry skillet over medium heat. Add the sliced almonds and cook, stirring often, until golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool completely.
- In a small bowl or jar, combine the lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, a pinch of salt, and black pepper. Whisk or shake while slowly drizzling in the olive oil until the dressing looks slightly thick and glossy. Taste and adjust salt, pepper, or sweetness as needed.
- Trim the ends from the zucchini. Using a Y-shaped vegetable peeler or mandoline, shave the zucchini lengthwise into long, thin ribbons, rotating the zucchini as you go. Stop when you reach the soft, seedy core and reserve that part for another use.
- Pat the zucchini ribbons dry with a clean towel if they look very wet so the dressing does not get watered down.
- Slice the plums in half, remove the pits, and cut into thin wedges. Thinly slice the parsley, mint, and basil, keeping a small handful of herbs aside for garnish.
- Add the zucchini ribbons, plum slices, and most of the sliced herbs to a large mixing bowl. Drizzle with most of the dressing and gently toss with tongs or clean hands until everything is lightly coated.
- Sprinkle in the toasted almonds and shaved parmesan or pecorino, if using, and toss again. Taste and add more dressing, salt, or pepper if needed.
- Transfer the salad to a large platter or wide shallow bowl. Top with the reserved herbs, a few extra almonds, and a final crack of black pepper. Serve right away while the zucchini is crisp and the plums are juicy.
Notes
Approximate per serving (4 servings): 210 calories; fat 16 g; saturated fat 3 g; carbohydrates 15 g; fiber 3 g; sugars 10 g; protein 5 g; sodium 180 mg. Values will vary based on exact ingredients, cheese usage, and portion size.
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