Zucchini Salad with Herbs and Red Onion recipe

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Ingredients

4 cups water
½ red onion, finely chopped
7 small fresh zucchini, thinly sliced
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
1 teaspoon freshly squeezed lemon juice, or more to taste
½ teaspoon lemon zest
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil

Nutrition Info

107.2 calories
carbohydrate: 5.6 g
cholesterol: : -
fat: 9.3 g
fiber: 1.7 g
protein: 1.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 44.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.

  2. Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.

  3. Place zucchini in a salad bowl. Mix in mint and basil.

  4. Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl, pour over the salad and chill for 30 minutes before serving.

Recipe Yield

6 servings

Recipe Note

A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.

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