Zucchini and Fennel Salad
Updated July 11, 2025
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3medium zucchini (about 1 pound)
- 2medium fennel bulbs (about 1 pound)
- 1large or 2 small shallots
- Kosher salt (such as Diamond Crystal)
- 3small to medium lemons
- 3tablespoons red wine vinegar, plus more to taste
- 1heaping teaspoon freshly cracked black pepper, plus more to taste
- 1loosely packed cup roughly chopped flat-leaf parsley
- 1loosely packed cup fresh dill fronds
- ½loosely packed cup chopped mint leaves
- 1cup lightly toasted pine nuts or chopped pistachios
Nutritional analysis per serving (10 servings)
129 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the vegetables: Using a mandoline (or a sharp knife), slice the zucchini lengthwise into very thin ribbons, about 1/16-inch thick. (The thinner the slices, the better they will ribbon, but slices that are too thin will not hold up to the vinegar and salt.) Transfer to a large bowl.
- Step 2
Shave the fennel and shallots crosswise to the same thickness and add them to the bowl with the zucchini. Toss to combine, add 2 teaspoons of salt, and toss again.
- Step 3
Zest all 3 lemons over the vegetables. Halve 2 of the lemons and juice 3 of the halves through a small strainer over the vegetables. Reserve the remaining lemons for final adjustments.
- Step 4
Add the vinegar and black pepper and toss everything together. Taste and adjust the seasonings, adding more lemon juice, vinegar, salt or black pepper as needed. Give this step your time and as many tastes and adjustments as it needs; it will matter in the end. You’re looking for the flavors to be plucky, bright and fresh, but not too tart or acidic.
- Step 5
Add the herbs and ¾ of the nuts and toss until incorporated; transfer to a platter. (It’s OK if some liquid gets left behind.) Sprinkle with the remaining nuts and a few more cracks of black pepper and serve immediately.
Private Notes
Comments
Overall enjoyed the flavours in this one and my fam also quite liked it. It was a surprise to not see salting and draining the zucchini before combining. This is a must or you end up with salad soup. Mandolin the zucchini’s, salt heavily and set aside to drain for 20-30min, then continue.
If your problem is excess zucchini, the solution is this brilliant three-ingredient Spanish soup, astoundingly good for the effort: 1) Thin-slice half as much onion as zucchini. (If you're confronting doorstop marrows on the zucchini front, scoop out the spongy center first.) 2) Heat a goodly amount of olive oil in a pot and cook the onions until tender and translucent. 3) Add the zucchini and proceed likewise. 4) Take a stick blender to it, taste for salt, and serve with a lashing of olive oil.
Definitely need to salt generously and let rest and drain
Really enjoyed this salad. Perfect for summer. I used two zucchinis since that’s what I had on hand. Two fennel bulbs. All other measurements were the same.
This salad is so delicious and cleansing and easy to make. Make sure to salt and drain the zucchini.
I don’t love raw raw zucchini - so I quickly cooked each piece in a little olive oil for only like 1 min each side. Also I only had one lemon on hand, and I used dill and fennel fronds for the herbs. 12/10 will make this again.