Dairy Free/ Nut Free/ Salads/ Vegan

Zucchini Lemon Salad

A raw Zucchini lemon salad recipe with the citrus taste of lemon and sweetness of basil. A refreshing side salad that would go great with a frittata.

Zucchini Lemon

The thinly sliced zucchini sits in the lemon marinade almost like a vegetarian ceviche.   After a few hours, the flavours develop and the zucchini becomes soft but not mushy.  You must let this salad sit for at least 3 hours.  I made this after breakfast so when it came around to lunchtime I had a tasty salad for lunch.

I used both yellow and green zucchini as it made a colourful dish.  If you can only get one colour, it doesn’t matter and will still taste the same.  It just looks prettier with both colours. Although I used fresh basil for this zucchini lemon salad you could use other herbs.  Oregano or thyme would still yield a flavoursome salad.

zucchini lemon

Fresh, simple and tasty as a good plate of salad should be.  It’s a pretty zucchini dish that is an easy make ahead dish too.   For the serving size I’ve put it as 2 but if you could squeeze it to 4 if you were having other salads alongside it.

zucchini lemon divalicious

Zucchini Raw Lemon Salad

Course: Salad
Calories: 170kcal
Author: Angela Coleby


  • 1 Green zucchini
  • 1 Yellow zucchini
  • 2 tablespoons Fresh basil
  • 1 lemon Juice & Zest
  • 1 clove garlic peeled & chopped
  • 2 tablespoons olive oil
  • salt & pepper to taste


  • Trim and thinly slice the zucchinis and place in a large bowl.
  • Add the lemon zest and juice, basil, garlic and oil.
  • Season well with salt and pepper, then cover and leave to marinade in the fridge for at least 3 hours.
  • Toss before serving.


Serves 2
Nutritional Info per serving – 159 Calories, 14g Fat, 3g Protein, 9g Total Carbs, 2g Fibre, 7g Net Carbs


Calories: 170kcal
Tried this recipe?Mention @ketovegetarianrecipes or tag ##ketovegetarian !

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