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A large platter with ribbons of zucchini topped with mango chunks, goat cheese, sunflower seeds and mint with a side of lemon vinaigrette. Mint sprigs, a bowl of mango and lemons are on the side.

Zucchini Mango Salad with Lemon Vinaigrette

The Healthy Honey
The perfect salad to elevate your next BBQ or dinner party. A fresh balance of flavors and textures, perfect for summer. With creamy goat cheese, crunchy sunflower seeds, and a bright lemon vinaigrette, it's a unique addition to any meal.
5 from 1 vote
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Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 small zucchinis
  • 1 small mango peeled, large dice
  • 1/4 cup sunflower seeds roasted and salted
  • 1-2 Tbsp mint thinly sliced
  • 1/2 cup goat cheese crumbled

Lemon Vinaigrette

  • 1 tsp Dijon mustard
  • 1 lemon, juiced
  • 1/3 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 tsp salt

Instructions
 

  • Rinse zucchini. Cut zucchini in half, crosswise so the ribbons will be about 3 inches long. Then use a vegetable peeler to firmly press down and shave slices, or use a mandoline for slicing. Place zucchini ribbons on the serving platter or bowl.
  • Top the zucchini ribbons, with diced mango, sunflower seeds, goat cheese and mint.
  • Combine all the vinaigrette ingredients in a small jar and shake well. Drizzle the dressing over the whole salad before serving.

Notes

NOTE: Leave the stem and base on the zucchini to help grip while slicing with the vegetable peeler. A portion of the zucchini will be leftover and unable to be sliced. 
Keyword dairy salad, dairy side, gluten free salad, high fiber salad, refreshing salad, summer appetizer idea, summer salad
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