Apple and Zucchini Salad

Apple and Zucchini Salad

Deborah Hoermann Watt 0

"Fresh-tasting. Colorful. Potluck and picnic-worthy."


20 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine zucchini, apples, green bell pepper, and onion in a bowl.
  2. Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.
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Your rating



  1. 20 Ratings


Yummy! I used yellow squash and zucchini added even more color. I only had 2 apples but wish I had all 3. I agree that it needs to marinade at least over night!

I didn't have red wine vinegar on hand, and so substituted champagne vinegar. Honestly, it was not a bad salad, but it didn't hit a chord with any of my family. Maybe the red wine vinegar is cri...

I am SOOO glad I took a chance and tried this recipe. I was a little skeptical about the ingredients (mostly the part about eating raw zucchini!), but it is awesome! Light and summery, with a gr...

I loved it! and my husband (the picky one, told me it was awesome!) It is not so sweet, neither dry or oily because of the dressing... the perfect flavour and notes of the green pepper.

this one was just too weird. the dressing was pretty good.

This was delicious! I used fresh basil. I also had some pineapple in the fridge so I threw that in. Yum!

This recipe is awesome! Great for end of summer zucchini harvest when you can't stand any more zucchini bread!

I omitted onion and let it marinate for 8 hours and it tasted great! I might add dried cranberries next time too.

Outstanding salad! Nice way to use zucchini. I will definitely make this again.