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.
Why you’ll love this Zucchini Mango Salad with Lemon Vinaigrette:
Perfect for hosting- This gorgeous zucchini salad is unique and will elevate your dinner party, BBQ or next potluck. It’s a delicious salad that can be prepped ahead of time by slicing your zucchini and making the vinaigrette the day before serving. It also saves well for up to 3 days in the refrigerator.
Easy to make- You can use a vegetable peeler or mandoline to create beautiful ribbons of zucchini. The vinaigrette comes together in a jar and can be stored for days in the refrigerator. Sunflower seeds can be purchased roasted and salted already, helping it all come together quickly.
Healthy- This beautiful salad is full of flavor and fiber. Goat cheese can be omitted to make it vegan and the use of seeds makes it’s a great option for those with nut allergies.
Ingredients for Zucchini Mango Salad with Lemon Vinaigrette:
Zucchini- Zucchinis ribbons make the base of this summer salad and provide an interesting texture when raw. They aren’t as crunchy as a cucumber but they are equally refreshing. Zucchinis are relatively mild in taste and takes on the bright vinaigrette and earthy goat cheese beautifully.
Mango- Chunks of ripe mango add the perfect balance of sweetness to this salad. I know some can be iffy on salads with fruit but I think it adds such a nice dimension and depth of flavor to salads. The soft and juice texture here is very welcome.
Sunflower Seeds- Sunflower seeds add the perfect crunch to this mango and zucchini salad. You can absolutely use pistachios, walnuts, or pine nuts here but I prefer to keep it allergy-friendly by using seeds.
Goat cheese- Goat cheese is creamy and adds a tangy, earthy flavor to this fresh zucchini salad. Cheese made from goats milk can be a great option for people who are lactose intolerant since it contains less lactose than milk from cows. You can omit cheese to keep it vegan.
Mint- Mint adds so much freshness to this zucchini salad. It’s bright and slightly sweet, and pairs so well with the sweet mango and earthy goat cheese.
Lemon Vinaigrette- The lemon vinaigrette is bright and zesty. It’s uses a drop of mustard to help the vinaigrette emulsify and keep it from separating. Apple cider vinegar adds a slightly sweetness and depth of flavor in addition to the lemon.
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Zucchini Mango Salad with Lemon Vinaigrette
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.
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