Stacked Summer Vegetable Salad


Fresh, seasonal vegetables shine in this simple no-cook salad featuring zucchini, carrots, and red onion.

Stacked Summer Vegetable Salad
Photo: Blaine Moats
Prep Time:
50 mins
Chill Time:
1 hrs
Total Time:
1 hrs 50 mins


  • 3 medium yellow or green zucchini

  • Kosher salt

  • 4 medium carrots

  • ½ small red onion

  • 1 - 2 cup torn leaf lettuce

  • 3 tablespoon lemon juice

  • ¼ cup olive oil or canola oil

  • 2 tablespoon snipped fresh dill

  • Freshly ground black pepper (optional)


  1. With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.

  2. Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.

  3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.

Nutrition Facts (per serving)

117 Calories
9g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 117
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 202mg 9%
Total Carbohydrate 8g 3%
Total Sugars 5g
Protein 2g
Vitamin C 23.6mg 118%
Calcium 30.3mg 2%
Iron 0.5mg 3%
Potassium 411mg 9%
Folate, total 36.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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