Spiralized Zucchini Ribbons with Mint, Basil, and Almonds

Image of Jennifer Mosinski
Rated 5.0 based on 5 customer reviews
Spiralized Zucchini Ribbons with Mint, Basil, and Almonds
Spiralized Zucchini Ribbons with Mint, Basil, and Almonds


  • 2 zucchini, ends trimmed and spiralized using flat ribbon blade
  • ⅓ cup mint leaves, torn
  • ⅓ cup basil leaves, torn
  • ¼ cup toasted slivered almonds, lightly crushed
  • ¼ cup lemon juice
  • 1 teaspoon honey, or to taste
  • salt and freshly ground black pepper to taste
  • ½ cup finely grated Parmesan cheese, or more to taste


  1. Trim zucchini ribbons into bite size sections. Toss the zucchini, mint, basil, and almonds together in a bowl. 
  2. Whisk lemon juice and honey together in a small bowl. Slowly whisk in oil until dressing is creamy; season with salt and black pepper. 
  3. Pour dressing over zucchini mixture, add Parmesan cheese reserving some for garnishing, and toss to coat.
  4. Divide salad into individual servings on a plate and garnish with cheese to serve.
Mealthy tip:

Walnuts or pine nuts would be great alternates to the almonds, just make sure to toast them first for the beat flavor.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

This salad changed my life. Literally. I'd never really sung the praises of raw zucchini, but now I most certainly do. The thin spiralized zucchini slices paired with the mint, basil, and almonds are perfectly complimented by the honey-lemon dressing. Once I started eating this salad I couldn't stop. Next time I might venture into the wild by trying the salad with some pistachios!

Image of Jessica Scott

Jessica Scott says:

We grow fresh mint in your yard, and I love using it in this salad! The almond adds a nice crunch too. This is a really easy, simple salad.

Image of Jordan Clark

Jordan Clark says:

Perfect spring "pasta" and great crunch with the almonds. I've made this with ribbons and using the spaghetti blade. I also use just two tablespoons of lemon juice instead of 1/4 cup.

Image of Monica Allen

Monica Allen says:

I used toasted pine nuts and it worked perfectly. Just seemed like that was a better pick since I also used basil pesto made with pine nuts.

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Jeremy Hughes says:

Mint and basil work so well together in this dish. I cut a chiffonade of basil and tossed it in with the zucchini ribbons. I also used toasted pine nuts instead of almonds.