This refreshing Zucchini Ribbon Salad combines zucchini ribbons with plump tomatoes and sweet corn, complemented by crunchy toasted pepitas. This vibrant dish is topped with a creamy Avocado Lime Dressing and offers a tasty mix of fresh flavors and textures. Perfect for any occasion, it’s a nutritious and beautiful addition to your table. This recipe is vegetarian, vegan, and gluten-free.

Raw Zucchini Ribbons Salad with corn and tomatoes in a bowl ready for serving.

Highlights of Zucchini Ribbon Salad

I’m a big fan of Farmer’s Markets, and this salad reflects a July – August trip to our local markets. Whether hosting a summer gathering or simply craving something fresh, Summer Salads are a delicious way to enjoy the season’s bounty.

This raw Zucchini Ribbon Salad with Corn and Tomatoes is a show-stopping addition to any menu. Its simplicity in preparation allows you to whip it up quickly, making this easy zucchini salad an ideal choice for a hearty main or fresh side dish.

If you’re a fan of Zucchini Recipes, you’ll enjoy this salad!

This Recipe Is:

Fresh and Texture Rich
Easy to Pull Together
Vegetarian + Vegan + Gluten Free
Make Ahead Ready

Ingredients You’ll Need

Summertime is the best time for this salad when ingredients are at their peak of freshness. If you can, pick up the ingredients at the farmer’s market for the freshest flavor. Here’s what you’ll need to make the salad (see recipe card for details).

Pepitas – look for pepitas in the bulk bins for the best value.
Chipotle Chili Powder or Smoky Paprika – seasoning for the pepitas; either offers a smoky, slightly spicy flavor.
Avocado – the base for the avocado lime dressing. It offers an oil-free dressing and plenty of flavor.
Pickled Jalapenos – just a few rings for the avocado dressing, offering a hint of spice and interest.
Green Onions – you’ll use the white parts for the dressing and the green parts for the salad.
Cilantro – infuses the dressing with herby flavor.
Garlic – adds earthy flavor and a hint of spice.
Lime Juice – adds an acidic component and ties all the flavors together.

Zucchini – fresh green zucchini. Look for firm, not soft, zucchini.
Sweet Corn – in season, fresh corn is best in this salad.
Cherry Tomatoes – plump in-season cherry tomatoes. Look for multi-color cherry tomatoes for interest.

Pro Tip: once your avocado yields to gentle pressure, pop it in the fridge until ready to use, where it will stay perfectly ripe for a few more days.

Seasoned pepitas in a pan. — 1. mix the pepitas with oil, smoky paprika and salt.

Toasted Pepitas in a pan. — 1. mix the pepitas with oil, smoky paprika and salt.

At a Glance: How to Make Zucchini Ribbons Salad

This recipe calls for seasoned toasted pepitas. If you’d like to keep this zucchini ribbon salad raw, you can skip toasting them. Use a vegetable peeler to peel the zucchini ribbons, no other special equipment is needed. Here’s how to make this seasonal salad (see recipe card for details):

First, toss the pepitas in oil, salt, paprika, or chipotle powder. Toast until golden.
Second, in a food processor, add the avocado, jalapeno, white parts of the green onion, cilantro, lime juice, garlic, and salt. Process until smooth, adding water to thin as needed.
Third, ribbon the zucchini, slice the corn kernels off the cob and slice the cherry tomatoes in half.
Next, arrange the ribbons in a large bowl in one layer, then add some corn and tomatoes. Make another series of layers, arranging the ribbons to curl and turn (so pretty!). Garnish with green onions, pepitas and cilantro.
Last, dress the salad and toss.

You can make the salad a day ahead and dress it just before serving.

Avocado Lime Dressing ingredients in a food processor. — 5. add the dressing ingredients to a food processor.

Avocado Lime Dressing ingredients post processing in a food processor. — 5. add the dressing ingredients to a food processor.

How to Ribbon Zucchini

You can create ribbons using several tools, including a mandoline slicer or veggie peeler. The veggie peeler is the easiest to use, and there’s less cleanup! Here’s how to create lovely, delicate zucchini ribbons using a veggie peeler.

Cut both ends off the zucchini.
Use a veggie peeler to slice off a long thin ribbon, lengthwise, from one tip of the zucchini to the other. You can use the first ribbon, which will be the skin of the zucchini, in the salad on save it for a smoothie.
Continue slicing ribbons on the first side just until you get to the seeds. Once you hit the seeds, rotate the zucchini a quarter turn and start ribboning the next side.
Continue on each side, four total, until all you have left is a seedy core. This core can be used in smoothies or other recipes that call for zucchini.

Tossing Raw Zucchini Ribbons Salad with corn and tomatoes in a bowl with avocado dressing. — 8. pour on the dressing and toss.

Tossed Raw Zucchini Ribbons Salad with corn and tomatoes in a bowl with avocado dressing. — 8. pour on the dressing and toss.

Expert Tips

Serve With:
- As a Dinner Salad, share with slabs of Rustic Sourdough Bread or Gluten Free Sourdough Bread, and a spreadable cheese like Boursin or vegan cheese such as Miyokos cream cheese.
- As a Side Salad, share with Vegan Crab Cakes or Pulled Portobello BBQ Sandwiches.
Spiralizer: if you’d like to use your spiralizer, you can spiralize on the wide blade. Remember that the seeds are included in your spiralized zucchini, so the salad will become watery if it sets for more than 24 hours. So, be sure to enjoy it the same day it’s made.
Raw Zucchini Salad: this ribbon zucchini salad calls for toasted pepitas. If you’d like a completely raw salad, you can skip the toasting step and sprinkle raw pepitas over the salad.
Jalapenos: pickled jalapenos are included in the avocado dressing. They do not create a spicy dressing, rather just enough to add interest and a hint of spice. Adjust up or down to taste.

More Summer Salads to Try

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Zucchini Ribbon Salad with Corn and Tomatoes