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Zucchini Salad

Zucchini Salad

This uncomplicated raw zucchini salad with dill, spring onions, and a very simple vinegar dressing without oil tastes best with small, fresh zucchini.
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Prep Time: 10 minutes
Course: Salad
Cuisine: American
Keyword: Zucchini Salad
Servings: 4
Calories: 82kcal

Equipment

  • veggie peeler

Ingredients

  • Lemon Vinaigrette plus 1/4 cup minced shallot mixed in
  • 3 medium zucchini
  • 1/4 cup pine nuts toasted
  • 1 tablespoon chives chopped
  • 1 Handful basil
  • Parmesan shaved, optional
  • Sea salt and freshly ground black pepper

Instructions

  • Peel the zucchini into thin strips with a veggie peeler. Toss the zucchini in a large mixing basin with drizzles of the dressing, then transfer to a dish.
  • Top with the pine nuts, chives, basil, and Parmesan shavings, if using. Drizzle with extra dressing and season to taste with salt and pepper.

Video

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 438mg | Fiber: 2g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 27mg | Calcium: 26mg | Iron: 1mg
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