Crisp Zucchini and Avocado Salad with Pepita Parsley Gremolata

Zucchini salad with avocado and pepita parsley gremolata is a bright, refreshing dish that works equally well as a light main course or a flavorful side. Thin ribbons of zucchini, tossed with a creamy lemon-parsley dressing and finished with crunchy, sweetened pepitas, create a striking plate that’s both simple and impressive.

An ordinary vegetable peeler becomes a kitchen tool for magic: it turns zucchini into delicate ribbons that resemble pasta. These ribbons soak up the avocado-based dressing, which has a hint of jalapeño heat and plenty of lemon brightness. A pepita-parsley gremolata adds crunch, freshness, and citrus zest for a layered flavor profile.

This salad presents beautifully when plated like a composed pasta dish: layer the dressed zucchini ribbons with gremolata and crumbled ricotta salata (or another firm sheep’s-milk cheese) for a dramatic effect. It’s an excellent option for potlucks, summer gatherings, or a quick weeknight dinner when you want something fresh and fast.

If you prefer more heat, leave some jalapeño seeds in the dressing. For a milder version, remove all seeds. Small zucchini tend to be more flavorful, and using similarly sized zucchini helps keep the ribbons uniform so they cook and dress evenly.

What is Pepita?

Pepitas are pumpkin seeds typically harvested from hull-less pumpkin varieties. After removing the husk, they are flat and oval, with a pale green color. Pepitas are a good source of healthy fats and nutrients and make a satisfying crunchy topping for salads and baked goods. The Spanish word pepita translates roughly to “little seed of squash.”

What is Gremolata?

Gremolata is a simple, bright condiment made from parsley, citrus zest, and sometimes garlic. Traditionally served with meat dishes like osso buco, it also lifts vegetables, beans, and salads. In this recipe the gremolata combines chopped pepitas with parsley and lime zest to add texture and an herbal-citrus pop that complements the avocado dressing. If you prefer a different flavor profile, cilantro can be substituted for parsley for a more southwest-style twist.

Tips

• If you don’t have agave nectar, honey is a suitable substitute when candying the pepitas.
• When toasting pepitas, watch them closely so they don’t burn. They can become sticky when coated in agave, so remove them from the pan and spread them on parchment to cool.
• Use a Silpat if you have one; it can make separating candied pepitas easier than parchment.
• Lemon can be used in place of lime with equally good results.
• If you like more heat, add some jalapeño seeds to the dressing.
• Choose zucchini that are similar in size for a uniform presentation; smaller zucchini are often more tender and flavorful.
• Ricotta Salata adds a salty, milky contrast to the sweet pepitas; Manchego or another firm sheep’s-milk cheese can also work well.

Suggested dishes that pair well with this salad

Stuffed zucchini, veal chops with lemon and sage, jalapeño-orange glazed scallops, or a simple fettuccine with zucchini and onions all pair nicely with the bright, herbal flavors of this salad. The salad’s fresh acidity and crunchy pepitas complement richer mains and simple pasta dishes alike.

Enjoy this wonderful salad—serve it immediately for the best texture, or prepare elements ahead and assemble just before serving.

Zucchini Salad with Avocado, Pepita Parsley Gremolata — Recipe

Details

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 6 people
• Author: Giangi Townsend

Ingredients

For the dressing

• 1 jalapeño, seeded and coarsely chopped (keep seeds if you want heat)
• 2 scallions, white part only, chopped
• 1 garlic clove, chopped
• 1/2 cup avocado (about 1 small avocado)
• 3 tablespoons lemon juice, freshly squeezed
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup water, more if needed

For the gremolata

• 2 tablespoons agave nectar (or honey)
• 1/4 teaspoon sea salt
• 1/3 cup pepitas
• 1 tablespoon packed parsley, finely chopped
• 1 teaspoon lime zest

For the salad

• 2 zucchinis, washed, ends trimmed, peeled into wide thin ribbons
• 2 ounces ricotta salata, freshly grated
• Salt and pepper to taste

Instructions

Dressing

1. In a small food processor or blender, finely chop the jalapeño, scallions, and garlic. Scrape down the bowl as needed.
2. Add the avocado, lemon juice, salt, pepper, olive oil, and 1/4 cup water. Blend until smooth and creamy. Add more lemon juice or water if the dressing is too thick.

Gremolata

1. Combine the agave nectar and salt in a medium bowl. Heat a skillet over medium-low and add the pepitas to toast, stirring frequently to prevent burning. When they begin to brown in spots (about 4–5 minutes), remove from heat and quickly toss with the agave-salt mixture to coat.
2. Return the coated pepitas to the skillet briefly, scraping them from the sides with a spatula if needed, and toast another 30–60 seconds until lightly browned. Spread on parchment to cool completely.
3. When cool, coarsely chop the pepitas on a cutting board, then sprinkle the parsley and lime zest over them and continue chopping until the mixture is a coarse, sticky gremolata.

Salad

1. Place the zucchini ribbons in a large bowl. Add about 6–8 tablespoons of the dressing a little at a time, using your hands to separate and coat the ribbons evenly.
2. Add 1 tablespoon of the gremolata and a generous amount of grated ricotta salata over the zucchini. Toss again and season with salt and pepper. Add more dressing if desired.
3. Use tongs to transfer the ribbons to a shallow serving dish. Layer with additional gremolata and cheese, repeating a couple of times so some gremolata and cheese remain for the top. Serve immediately.

Nutrition (per serving)

Calories: 114 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 5 mg | Sodium: 307 mg | Potassium: 296 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 288 IU | Vitamin C: 18 mg | Calcium: 39 mg | Iron: 1 mg

Giangi’s Kitchen provides nutritional information as estimates and not as a substitute for professional dietary advice.

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