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    Zucchini Mint Salad

    Diary FreeNut FreeEgg FreeLow CarbVeganVegetarianPaleoKeto

    A refreshing zucchini mint salad for summer full of flavour and colour. A delicious keto vegan salad that is simple to make too.

    It's an easy salad and a way to eat up zucchini.   If you like mint, you will like the taste of this too. I used a large zucchini and that served two people.  For more, just double up the ingredients

    zucchini minted spirals

    How to make zucchini mint salad

    All you need for this keto vegan salad is a large zucchini, fresh mint, fresh parsley, lemon juice and olive oil. Summer flavours in one bowl!

    I used my spiralizer to make curls of the zucchini, but you could grate this instead.   If you were serving more than one person, serve them in small individual bowls for an added cuteness factor.    

    The salad is best serve fresh as the zucchini can become watery if left out too long.

    Recipe Tips

    Make sure you salt the zucchini well to get rid of the moisture as you do not want to be left with a bowl of water.

    Tomatoes are optional, you could serve with another low carb vegetable or keep the zucchini salad plain with the herb dressing.

    You could play around with other herbs with this too, perhaps coriander and extra lemon?  

    zucchini mint salad

    Other keto vegetarian salads

    Caprese Salad

    Cucumber Radish & Dill Salad

    Walnut & Blue Cheese Salad

    zucchini mint salad

    Zucchini Mint Salad

    An easy refreshing zucchini salad for summer
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 minutes mins
    Resting time 15 minutes mins
    Total Time 30 minutes mins
    Course Salad
    Cuisine Vegetarian
    Servings 2 servings
    Calories 225 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.
    • Serve immediately.

    Notes

    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.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 225kcalCarbohydrates: 8gProtein: 3gFat: 22gFiber: 3g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword zucchini recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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