Zucchini Salad with Pine Nuts and Mint

Zucchini Salad with Pine Nuts and Mint

  • By Jess Dang
  • September 11, 2013

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
Recipe Type: Salads
Author: Jess Dang
Prep time:
Total time:
Serves: 4
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.
  • Ingredients
  • 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 – 1/4 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.


Try our award winning meal plan service for free


Our Podcast: Strategies to become a smarter cook

Share the love!

Join our Community

Enjoy genius (& useful!) cooking tips in your inbox

How can we help you in the kitchen?

Join our Community

Enjoy genius (& useful!) cooking tips in your inbox

Sign up for the Cook Smarts Newsletter


Privacy Policy: We hate SPAM & promise to keep your email address safe.