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Minted Zucchini Salad

Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh mint
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1-1/2 pounds zucchini, thinly sliced

Directions

  • In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 97 calories, 9g fat (1g saturated fat), 0 cholesterol, 102mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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