Zucchini Salad with Pine Nuts and Mint

Zucchini Salad with Pine Nuts Recipe

I’m not going to lie. Zucchini is not my favorite vegetable. I frequently eat it because it cooks quickly, is always available, and it’s not that expensive. However, it’s never something I get really excited about.

But I recently made a new cooking discovery, and now I’m craving zucchini.

This change happened when I came across Love and LemonsZucchini Coconut Noodles. In this recipe, she doesn’t cook the zucchini. My issue with zucchini is that it gets mushy quite easily when cooked, and I love vegetables with a crunch (I could munch on broccoli and brussels sprouts all day long).

Lightbulb! Perhaps I just needed to eat it raw.

And so I went about thinking all the ways I could eat zucchini raw, and my mind immediately went towards ribbons of raw zucchini in a salad. Using my trusty, sharp peeler, I peeled off the skin of the zucchini and then went about shaving off long ribbons of zucchini. They were slender and beautiful, and I knew they were going to make any salad an extra special treat.

After I shaved off as much as I could (I had to stop when I got to the seeds), I placed them in a bowl, and poured a bit of dressing over them to give them some time to marinate.

They were then joined by some mixed greens, ribbons of mint, and toasted pine nuts. I took a bite, and it was a life changing moment. At 32, I found a way to love and crave zucchini.

Zucchini Salad with Pine Nuts and Mint Recipe
I’ve tried to make this salad every chance I can find, including at my recent anniversary dinner (photo above). I hope you give it a try soon too!

What vegetables did you not like at some time in your life but love now?


  • For more vinaigrette ideas, check out this video.
Zucchini Salad with Pine Nuts and Mint
Prep time
Total time
Raw zucchini is light, crunchy, and takes on the flavors of a dressing incredibly well. You'll want to put it in all your salads.
Recipe type: Salads
Serves: 4
  • Zucchini - 1, peeled
  • Mint - 2 sprigs, sliced into ribbons
  • Dijon mustard - 2 tsp.
  • Lemon juice - 1 tbs.
  • Red wine vinegar - 2 tbs.
  • Olive oil - 4 tbs.
  • Mixed greens - 4 oz.
  • Pine nuts - ¼ cup
  1. Zucchini - Peel off skin. Now use peeler to peel off ribbons of zucchini.
  2. Mint - Slice into ribbons.
  3. Dressing - Whisk together mustard, lemon juice, red wine vinegar, and olive oil. Season to taste with salt & pepper. Toss a third of the vinaigrette with zucchini ribbons and let marinate for at least 10 minutes.
  1. Toss remainder of vinaigrette greens. Top with zucchini, mint, and pine nuts.
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  1. megwyn says

    this sounds great and i cant wait to try it.. and as for veggies that i didn’t like when i was younger.. beets, i then i had them at a beautiful little restaurant in palm springs,ca and now i cant get enough especially of golden and candy cane. i roast them off for everything.. and they’re great grilled..

    • says

      I love beets too! I really want to try to put them into our meal plans but roasting them on a weeknight can take quite some time. I will roast off beets while I’m doing something else during the weekend and use them in salads throughout the week. I haven’t tried them grilled – do you do it with skin on or off?

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