Spiralized Summer Vegetable Salad Recipe

Name: Spiralized Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white wine vinegar; 1/2 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 3 tablespoons fresh dill, chopped and divided; 1 teaspoon granulated sugar; 3/4 teaspoon kosher salt, divided; 1 garlic clove, finely minced; 1/2 cup extra-virgin olive oil; 1 ounce parmesan cheese, divided; 2 medium zucchini; 2 medium yellow squash; 1 cup thinly sliced red onion; 1/2 cup fresh basil, chopped; 1/4 teaspoon black pepper; 4 ounces chopped almonds, lightly toasted

Servings: persons

3 tablespoons white wine vinegar
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
3 tablespoons fresh dill, chopped and divided
1 teaspoon granulated sugar
3/4 teaspoon kosher salt, divided
1 garlic clove, finely minced
1/2 cup extra-virgin olive oil
1 ounce parmesan cheese, divided
2 medium zucchini
2 medium yellow squash
1 cup thinly sliced red onion
1/2 cup fresh basil, chopped
1/4 teaspoon black pepper
4 ounces chopped almonds, lightly toasted

1
Whisk together vinegar, lemon rind, juice, 1 tablespoon dill, sugar, 1/4 teaspoon salt, and garlic in a medium bowl. Slowly stream oil into vinegar mixture in bowl, whisking constantly. Grate 1/2 ounce of cheese into bowl; whisk to combine. Set remaining 1/2 ounce cheese aside.
2
Spiralize zucchini and squash. Transfer zucchini and squash to a large fine mesh sieve arranged over a bowl (to catch draining liquid); gently press with a clean towel to extract liquid. Let stand and drain 30 minutes. Transfer zucchini and squash to a large bowl; discard drained liquids.
3
Add remaining 2 tablespoons dill, remaining 1/2 teaspoon salt, onion, basil, and pepper to bowl; toss to combine. Drizzle salad with oil mixture; gently toss with tongs to combine. Shave remaining 1/2 ounce cheese; sprinkle evenly over salad. Sprinkle with almonds.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons white wine vinegar, 1/2 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, 3 tablespoons fresh dill, chopped and divided, and more.

Yes, Spiralized Summer Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spiralized Summer Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions