Low-Carb Shaved Zucchini Summer Salad

This keto shaved zucchini summer salad is perfect for keto barbecues or any summer gathering. It’s absolutely stunning when plated and only requires a few simple low-carb ingredients.

You’ll love the crunch from the buttery macadamia nuts with the saltiness of the parmesan cheese. The dressing is a super simple lemon vinaigrette. This salad goes well with any grilled meat, fish and seafood.

This salad works well with cucumbers too — simply swap them for the zucchini!

Step-by-step

1. In a small jar or bowl whisk together the dressing ingredients, set aside.

   

2. Place the shaved zucchini and watercress on a serving plate, season with salt and pepper then top with macadamia nuts and parmesan. Optionally, add freshly chopped herbs of choice (basil, oregano, thyme, mint, chives, parsley, etc).

3. Drizzle with dressing just before serving.

   

4. Store in an airtight container in the refrigerator for up to 2 days.

   

Recipe

Low-Carb Shaved Zucchini Summer Salad

★★★★☆4.3 (15 ratings)

This zucchini ribbon salad is a refreshing side dish topped with crunchy macadamias, watercress, shaved ...

Hands on

10m

Overall

10m

Servings

4

4 g

Net carbs

5.5 g

Protein

21.1 g

Fat

225

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• Salad:
• 2 large zucchini (courgette), cut into ribbons with a peeler (450 g/ 1 lb)
• 2 cups watercress or arugula (68 g/ 2.4 oz)
• ¹/₃ cup unsalted, roasted macadamia nuts, chopped (45 g/ 1.6 oz)
• ¹/₂ cup shaved Parmesan cheese (30 g/ 1.1 oz)
• Optional: any fresh herbs or micro greens
• Dressing:
• 3 tbsp lemon juice (45 ml)
• 3 tbsp extra virgin olive oil (45 ml)
• 1 tbsp Dijon mustard (15 ml)
• 1 tsp lemon zest
• salt and pepper, to taste

Instructions

1. In a small jar or bowl whisk together the dressing ingredients, set aside.

2. Place the shaved zucchini and watercress on a serving plate, season with salt and pepper then top with macadamia nuts and parmesan. Optionally, add freshly chopped herbs of choice (basil, oregano, thyme, mint, chives, parsley, etc).

3. Drizzle with dressing just before serving.

4. Store in an airtight container in the refrigerator for up to 2 days.

Nutrition per serving, about 1 ½ cups

Carbs 7%Protein 10%Fat 83% of calories

Net carbs

4 g

Total carbs

6.4 g

Fiber

2.4 g

Sugars

3.7 g

Protein

5.5 g

Fat

21.1 g

Saturated fat

4.1 g

Calories

225 kcal

Sodium

219 mg · 9.51% RDA

Magnesium

44 mg · 11% RDA

Potassium

414 mg · 20.7% EMR

Nutrition by ingredient

Per about 1 1/2 cups	Net carbs	Protein	Fat	kcal
Zucchini (summer squash, courgette)	2.4 g	1.4 g	0.4 g	19
Watercress, fresh	0.1 g	0.4 g	0 g	2
Macadamia nuts	0.6 g	0.9 g	8.5 g	80
Parmesan cheese	0.2 g	2.7 g	1.9 g	29
Lemon juice, fresh	0.6 g	0 g	0 g	2
Olive oil, extra virgin	0 g	0 g	10.1 g	90
Dijon mustard	0.1 g	0.1 g	0.1 g	2
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	4 g	5.5 g	21.1 g	225

Serving size about 1 1/2 cups

• Gluten free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Low FODMAP
• Vegetarian