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Zucchini Lemon Salad

A raw Zucchini lemon salad recipe with the citrus taste of lemon and sweetness of basil. A refreshing side salad that would go great with a frittata.

Zucchini Lemon

The thinly sliced zucchini sits in the lemon marinade almost like a vegetarian ceviche.   After a few hours, the flavours develop and the zucchini becomes soft but not mushy.  You must let this salad sit for at least 3 hours.  I made this after breakfast so when it came around to lunchtime I had a tasty salad for lunch.

I used both yellow and green zucchini as it made a colourful dish.  If you can only get one colour, it doesn’t matter and will still taste the same.  It just looks prettier with both colours. Although I used fresh basil for this zucchini lemon salad you could use other herbs.  Oregano or thyme would still yield a flavoursome salad.

zucchini lemon

Fresh, simple and tasty as a good plate of salad should be.  It’s a pretty zucchini dish that is an easy make ahead dish too.   For the serving size I’ve put it as 2 but if you could squeeze it to 4 if you were having other salads alongside it.

zucchini lemon divalicious
Zucchini Raw Lemon Salad


Course: Salad
Calories: 170 kcal
Author: Angela Coleby
Ingredients
  • 1 Green zucchini
  • 1 Yellow zucchini
  • 2 tablespoons Fresh basil
  • 1 lemon Juice & Zest
  • 1 clove garlic peeled & chopped
  • 2 tablespoons olive oil
  • salt & pepper to taste
Instructions
  1. Trim and thinly slice the zucchinis and place in a large bowl.
  2. Add the lemon zest and juice, basil, garlic and oil.
  3. Season well with salt and pepper, then cover and leave to marinade in the fridge for at least 3 hours.
  4. Toss before serving.

Recipe Notes

Serves 2

Nutritional Info per serving – 159 Calories, 14g Fat, 3g Protein, 9g Total Carbs, 2g Fibre, 7g Net Carbs

 

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