Cucumber Zucchini Salad
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Cucumber Zucchini Salad
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This raw zucchini cucumber salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.
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Ingredients
- 1 zucchini medium
- 1 cucumber medium
- 2 cups arugula
- 1 cup cherry tomato halved
- 1 lemon juice juice of
- 2 tablespoons extra virgin olive oil
- 2 tablespoons basil minced, fresh
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
- Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it’s easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
- Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
- Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.
Notes
- If preparing ahead of time, keep dressing stored separately until ready to serve.
- I find using a mandolin the easiest way to cut the veggies into ribbons, but you can get a very similar effect with a vegetable peeler, too!
Nutrition Information
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Calories
94kcal
(5%)
Carbohydrates
7.1g
(2%)
Protein
1.9g
(4%)
Fat
7g
(11%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
6.1g
(36%)
Sodium
367mg
(15%)
Fiber
1.8g
(7%)
Sugar
3.8g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 7.1g | 2% |
| Protein | 1.9g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 6.1g | 36% |
| Sodium | 367mg | 15% |
| Fiber | 1.8g | 7% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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