Zucchini Salad
Zucchini Salad is a refreshing and healthy dish that is perfect for a summer day. It's low in calories, making it an excellent option for those watching their weight. It's also low in carbs and gluten-free, making it a great dish for people following a Keto or Low Carb diet. This recipe is vegetarian, but it's also dairy-free and nut-free, making it suitable for people with allergies.
Allergen Information: Contains Dairy Allergy, Nut Allergy
Nutrition Facts
Per serving
Energy
48 kcal
Protein
2 g
Carbs
7 g
Fat
1 g
Fiber
4 g
Ingredients
Zucchini, green
200 gms (200g)
Lemon, juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
chopped tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Cucumber
0.5 small cup (50g)
Clove Garlic, Minced
1 tsp (5g)
Fresh Parsley (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Wash the zucchini and trim off the ends.
Using a mandoline slicer, thinly slice the zucchini into rounds. You can leave the skin on for added texture and nutrients.
In a mixing bowl, combine the zucchini ribbons, chopped tomatoes, onion, and cucumber. Toss them together gently.
In a small bowl, whisk together the lemon juice, and minced garlic. Season with a pinch of salt and a dash of black pepper. Adjust the seasoning to your taste.
Drizzle the dressing over the vegetables in the mixing bowl.
Gently toss the salad to coat the vegetables evenly with the dressing.
If desired, garnish your zucchini salad with fresh basil leaves or parsley for added flavor and presentation.
Serve.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.