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Zucchini Mint Salad

Zucchini Mint Salad

  • Prep

  • Ready In

Amachan

If you're looking for one more color on the table, here's your answer. It is super easy and takes only 10 minutes!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
  2. Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.
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Reviews

lutzflcat
2
7/19/2014

Other than using the Paderno spiralizer for the squash, I made exactly as written, tasted, and thought the olive oil dominated too much. I then squeezed another half lemon onto the salad, and it was just a about perfect for us. In the future, I'll use a ratio of 2 parts lemon juice to 1 part olive oil, but again, personal taste preference kicks in here. It's crisp, bursting with freshness, and a very nice light salad.

suchaskirt
0
7/30/2014

I really dislike both summer squash and zucchini but this was amazing. I think the lemon helped get rid of that squeaky texture of the skin and the mint helped with the flavor. We will definitely eat this again.