Raw zucchini salad with tofu and pine nuts is one of the best ways to eat fresh zucchini with all its benefits. This zucchini nicely cut into ribbons coated in a lemony dressing is one of our favourite family salad to enjoy in summer.

Some marinated zucchini ribbons that are so crispy and fresh infused in garlic/lemon dressing are healthy ways to welcome summer.

Zucchini is a healthy veggie and can be eaten raw, bought from the local farmers’ market, or cooked. I adore cooked zucchini in lots of herbs and seasoning; you can check my roasted zucchini recipe here. Raw is also a great option and much healthier, and another alternative of cooking.

You can access some of my zucchini recipes below:

Raw zucchini are like sponges and easily absorb flavours; this is why first of all, I marinate zucchini for some 10-30 minutes and only then assemble the salad. You can marinate zucchini for up to 6 hours in the fridge.

Why tofu again in salads?

I have added tofu because I wanted it vegan, but you can replace it with goat cheese or feta cheese. I bought good quality tofu and like it in tofu and avocado salad, so I skipped feta with tofu cheese.

What nuts can be added?

I have added pine nuts as they are healthier than cajun or peanuts. However, you can add almond flakes or walnuts, as well as you can roast them.

My favourite part of this easy salad is the light lemon dressing. This bright vinaigrette adds that touch of summer feeling and a refreshing taste. Topped with any nuts, it adds a note of elegancy and refines.

Raw marinated zucchini, tofu, pine nuts, a touch of love and your salad emanate success.

Pairing suggestions:

Chicken Meatballs will pair great with this fresh and light zucchini salad
Our best Marbled Beef meat that is fabulous and restaurant-taste-like
Homemade Keto Meatloaf is super hearty, so this healthy and refreshing salad is more than ideal

How to make Zucchini ribbon salad with tofu?

For this zucchini salad recipe, you will need some of the freshest and good looking zucchini as you will use them raw. Any cheese that crumbles will be okay, any nuts, and a simple marinade.

Zucchini is healthy to eat, even raw, so this quick and fast to assemble salad has to be on your salad menu, too.

Take a bowl and start peeling the zucchini. You can use either a mandoline slicer or Y peeler. I have used my Y peeler as it is faster and available.

Add fresh lemon juice to the zucchini slices, 1 clove of smashed garlic, seasoning and coat all the ingredients, so they absorb all the aromas and flavours. Cover the bowl with cling film for 1 hour up to 6 hours and send it to the fridge. If you are in a hurry, just like me, marinate zucchini for at least 30 minutes.

Once you took them off the fridge, drain the excess water from zucchini and drizzle over some olive oil and adjust some seasoning at the taste.

Take a platter and nicely arrange zucchini ribbons. Top tofu cheese and garnish with some pine nuts and spring onions.

Why tofu and not feta?

I had some tofu in my fridge available from my previous recipe, tofu and avocado salad, so not to throw it, I have replaced feta cheese, and it nicely surprised me.

Even though I, not a tofu fan, this salad paired nicely with tofu cheese. You can try my version and leave comments below.