MARINATED ZUCCHINI SALAD
Steps:
- Thinly slice zucchini and add to a large bowl.
- Mix all the marinade ingredients and pour over the zucchini.
- Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
- When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI SALAD WITH HERBS AND RED ONION
A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.
Provided by RSCHUSTER
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 47m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
- Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
- Place zucchini in a salad bowl. Mix in mint and basil.
- Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g
ZUCCHINI AND RED PEPPER SALAD (GREECE)
Make and share this Zucchini and Red Pepper Salad (Greece) recipe from Food.com.
Provided by Sydney Mike
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
- Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
- Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
- Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
- Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.
Nutrition Facts : Calories 219.6, Fat 20.7, SaturatedFat 2.9, Sodium 57.7, Carbohydrate 10.4, Fiber 3.8, Sugar 4.2, Protein 2.7
JEAN'S ZUCCHINI SALAD
My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.
Provided by stitchers
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h30m
Yield 5
Number Of Ingredients 13
Steps:
- Mix zucchini, celery, red onion, and bell pepper in a bowl.
- Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 151 calories, Carbohydrate 17.7 g, Fat 9.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 130.2 mg, Sugar 16.2 g
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