Zucchini Mint Salad
An easy refreshing zucchini salad for summer
Servings: 2 servings
- 1 large zucchini
- 1 ½ tablespoons lemon juice
- 3 tablespoons olive oil
- ⅓ cup fresh mint
- ¼ cup fresh parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
Cut the tomato into small cubes. Place in a bowl and season with salt and pepper
Whisk the lemon juice and oil in a bowl.
Use a spiralizer on the zucchini or grate it into large strips.
Put the zucchini into a colander and sprinkle salt over it. Leave for at least 15 minutes.
Wash the zucchini and pat dry with kitchen towel.
Place the mint and parsley in a food processor and blitz.
Mix the herbs with the dressing and add the zucchini. Toss well. Season to taste if required
Place the zucchini in a serving bowl and spoon the chopped tomato on top.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 225kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Fiber: 3g