Zucchini Salad
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Zucchini Salad
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This refreshing zucchini salad is an easy, no-cook side dish that tosses raw zucchini, crunchy vegetables, and nuts in a zesty homemade dressing. It’s fresh, flavorful, and a great way to use up your fresh summer zucchini!
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Ingredients
- 1 lemon, zest and juiced
- 1 teaspoon of garlic powder
- 3 tablespoons of water
- 3 tablespoons of olive oil
- ¼ teaspoon of crushed red pepper
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of sugar or sweetener of choice
- 1 teaspoon of dijon mustard
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- ⅓ cup of thinly sliced red onion
- 3 medium zucchini
- ¼ cup of nuts or seeds
- ¼ cup of fresh basil, chopped
Instructions
- Into a large salad bowl, add the zest and juice of the lemon, garlic powder, water, olive oil, crushed red pepper, apple cider vinegar, sugar, and dijon mustard. Whisk until fully combined. Alternatively, add the ingredients into a jar with a lid and shake it until fully combined.
- Add the onion and mix well. Allow it to rest while you prepare the zucchini.
- Slice the zucchini into thin round slices, or using a vegetable peeler or mandoline, peel them into thin strips. Add them to the bowl with the dressing and toss well.
- Add the nuts or seeds if using.
- Add the basil, mix well, and adjust any seasoning levels as needed.
Equipments used:
Notes
- Slice the zucchini depending on your desired texture: The raw zucchini in this salad is quite crunchy, especially when it’s sliced into thin rounds. If you prefer a softer texture, slice the zucchini into thin strips instead. A mandoline will make this very easy!
- Marinate the veggies: By soaking the red onions and zucchini in the dressing for 5 to 10 minutes, they will soften slightly and soak in the flavors of the dressing.
- Adjust the flavors to taste: After it’s tossed together, taste the salad and adjust the flavors before serving. You can add more lemon for tang, crushed red pepper flakes for heat, or salt and pepper to round out everything else.
- Chill the salad before serving: After it’s assembled, place the salad in the fridge for about 15 minutes to give all of the flavors time to meld together before serving.
Nutrition Information
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Calories
193kcal
(10%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
176mg
(7%)
Potassium
515mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
419IU
(8%)
Vitamin C
42mg
(47%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 176mg | 7% |
| Potassium | 515mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 42mg | 47% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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