Zucchini Salad with Mint and Basil recipe

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Ingredients

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

Nutrition Info

157.5 calories
carbohydrate: 7.7 g
cholesterol: : -
fat: 13.9 g
fiber: 2.3 g
protein: 2.4 g
saturatedFat: 2 g
servingSize: -
sodium: 61.5 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.

  2. Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.

Recipe Yield

4 servings

Recipe Note

You need very small zucchini for this delicious zucchini salad with mint, basil, and a zesty dressing. Make sure you marinate it for at least 30 minutes before eating.

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