Best 5 Zucchini Lettuce Salad Recipes

**Zucchini Lettuce Salad: A Refreshing and Nutritious Summer Dish**

As the summer sun shines brightly, it's time to embrace the bounty of fresh produce that nature offers. Among the many delightful summer vegetables, zucchini and lettuce stand out as versatile and refreshing ingredients. Our culinary journey today takes us to a delectable Zucchini Lettuce Salad, a dish that combines the crispness of lettuce, the tender sweetness of zucchini, and a medley of other vibrant ingredients. This salad is not only a feast for the taste buds but also a treasure trove of essential nutrients, making it a perfect choice for health-conscious individuals.

With three variations to choose from, this recipe caters to diverse preferences and dietary needs. The Classic Zucchini Lettuce Salad offers a simple yet satisfying combination of flavors, while the Avocado Zucchini Salad adds a creamy and decadent touch. For those seeking a vegan option, the Vegan Zucchini Lettuce Salad is a delightful blend of fresh vegetables and a tangy dressing. Each variation promises a unique culinary experience, ensuring that there's something for everyone to savor.

Let's cook with our recipes!

HEAVENLY ZUCCHINI SALAD

Heavenly Zucchini Salad image

We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 medium zucchini, diced
1 cup chopped red onion
1 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 small sweet pickles, chopped
1/4 cup peanuts, chopped
SALAD DRESSING:
3/4 cup cider vinegar
1/4 cup vegetable oil
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts :

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Steps:

Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

GARBANZO BEAN AND ZUCCHINI SALAD

Garbanzo Bean and Zucchini Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

Steps:

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

JEAN'S ZUCCHINI SALAD

Jean's Zucchini Salad image

My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.

Provided by stitchers

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h30m

Yield 5

Number Of Ingredients 13

Ingredients

1 ½ cups thinly sliced zucchini
½ cup thinly sliced celery
¼ red onion, thinly sliced
¼ green bell pepper, thinly sliced
6 tablespoons white sugar, or to taste
¼ cup rice vinegar
2 tablespoons water
3 tablespoons vegetable oil
1 teaspoon vegetable oil
1 tablespoon wine vinegar
½ teaspoon dried basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Mix zucchini, celery, red onion, and bell pepper in a bowl.
Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 151 calories, Carbohydrate 17.7 g, Fat 9.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 130.2 mg, Sugar 16.2 g

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 6h40m

Yield Serves four

Number Of Ingredients 6

Ingredients

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

Steps:

Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams

Tips:

Choose fresh and tender zucchini and lettuce for the best flavor and texture.
Use a mandoline slicer or sharp knife to thinly slice the zucchini for even cooking.
Don't overcrowd the pan when cooking the zucchini. Cook in batches if necessary.
Add the zucchini to the salad while it's still warm so that it can absorb the dressing.
Feel free to experiment with different variations of the salad, such as adding other vegetables, herbs, or cheeses.

Conclusion:

This zucchini lettuce salad is a healthy, refreshing, and flavorful side dish that is perfect for summer. It's easy to make and can be tailored to your own taste preferences. With its bright colors and zesty dressing, this salad is sure to be a hit at your next party or potluck.