Vegan Lemon Parmesan Zucchini Salad! A clean, vibrant flavor profile—this dish is perfect for everyday dinners, entertaining guests, or a quick, healthy lunch.
Refreshingly light and bright, this Vegan Lemon Parmesan Zucchini Salad is a garden-fresh star that shines with a zesty citrus kick and a delicate Parmesan note. Thin ribbons of zucchini mingle with lemony vinaigrette, sprinkled with parmesan and a whisper of garlic, while toasted almonds add a satisfying crunch and a subtle nuttiness.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This is one of Yasmeen’s favorite salad! She devours it, scarfing down every bright bite with a grin. We all love it—the lemony brightness, the creamy Parmesan whispers, and the crisp zucchini.
It’s sooo tasty and incredibly versatile, making any weeknight dinner feel special and any gathering feel effortless. Give this one a try and watch it become your go-to dish for sunny, satisfying flavor that keeps both vegetarians and picky eaters coming back for seconds.
Tips for Success:
- Flavor Profile: This Vegan Lemon Parmesan Zucchini Salad is a fresh and bright salad that has deliciously light and clean flavor with accents on lemon and parmesan. Perfect for dinner guests or everyday deliciousness.
- Almond Butter Substitutions: You can substitute the almond butter for cashew butter or other nut/seed butters with the understanding that the flavor and texture may change accordingly.
- How to Cut Zucchini Ribbons: Lay the zucchini down onto a flat surface. Run the wide-vegetable peeler from one end of the zucchini to the other to create a flat surface, then flip it over and run the vegetable peeler from one end to the other creating zucchini ribbons.
- Zucchini: Zucchini is typically full of water. This dish is best if served immediately to avoid water from leaching from the zucchini into the salad and watering down the dressing.
- Raw Zucchini: Raw zucchini tastes great in this salad accompanied by the delicious dressing. If you are not a fan, feel free to add in more greens and veggies.
- Health Benefits of Raw Zucchini: Raw zucchini offers a bunch of health benefits due to its rich nutrient profile. It’s packed with vitamins, minerals, and antioxidants. It improves digestion, eye health, and is heart healthy. It has a high fiber content and prevents dehydration, thereby preventing constipation. It is rich in vitamin A and a good source of potassium. It’s low in calories and helps maintain low blood sugar levels.
- Vegan Parmesan Cheese: We used our Vegan Parmesan Cheese for this dressing. It has an amazing flavor and is well balanced. Feel free to use your favorite Vegan Parmesan Cheese recipe.
- Baby Arugula (Greens): Baby arugula has a slightly peppery accent in flavor. It works perfectly with this salad. You can substitute other greens that the overall flavor will change accordingly.
- Toasted Almond Slices: Place the almond sliced into a skillet and heat over medium heat until they become fragrant and golden. Gently flip them over to toast both sides. Tend them closely as they burn easily. When golden, immediately remove them from the skillet and onto a plate to avoid burning.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator, undressed. Store in a covered air-tight container.
Like most salads, this salad does not freeze well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
Kitchen Equipment:
- Whisk (or fork)
- Wide vegetable peeler (to cut the zucchini into ribbons)
If you try this nourishing dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Lemon Parmesan Zucchini Salad
- Prep Time: 25 Minutes
- Total Time: 25 Minutes
- Yield: 2 Servings 1x
- Category: Salad
- Diet: Vegan
Description
Refreshingly light and bright, this Vegan Lemon Parmesan Zucchini Salad is a garden-fresh star that shines with a zesty citrus kick and a delicate Parmesan note.
Ingredients
Dressing Ingredients:
- 1 Tablespoon almond butter *
- 1/3 cup lemon juice
- ¼ cup Vegan Parmesan Cheese *
- 2 teaspoons pure maple syrup (+/-)
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch ½ teaspoon sea salt (+/-) *
- Pinch to 1/8 teaspoon black pepper (+/-)
Salad Ingredients:
- 1 medium zucchini, cut in ribbons
- 1 radish, thinly sliced
- ¼ cup toasted almond slices
- 3 to 4 handfuls baby arugula
- 1 mini cucumber, sliced
- ½ cup grated carrots
- 2 green onions, thinly sliced
Toppings
- Sprinkle Vegan Parmesan Cheese *
Instructions
- Place all the Dressing Ingredients into a small bowl, stir well until smooth and emulsified.
- Place all the Salad Ingredients into a large bowl, pour the dressing over the salad ingredients, and gently mix until the salad ingredients are coated. Serve with a generous sprinkle of Vegan Parmesan Cheese.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  Â
Servings:Â 1 main meal (or 2 side salads)
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