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Zucchini Salad Recipe
This vegetarian zucchini salad recipe only requires a few simple ingredients and takes minutes to make from start to finish. Let's begin.
- prep TIME 10 mins
- total TIME 10 mins
Course: Dinner, Lunch, Side DishCuisine: Global
Servings: 4 servings
Calories: 215 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (9)
- 16 oz zucchini green and yellow, shaved lengthwise
- 2.5 oz cashews roasted
- 1 oz feta cheese crumbled
- 2 1/2 tbsp olive oil
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 2 tsp lemon juice
- 1 tsp traditional Dijon mustard
- 2 tbsp fresh coriander roughly chopped
INSTRUCTIONS
1
Make the dressing: In a small bowl, combine 2 1/2 tbsp olive oil, 1/8 tsp salt, 1/4 tsp ground black pepper, 2 tsp lemon juice, and 1 tsp traditional Dijon mustard. Whisk well to emulsify.
2
Plate the salad: Divide 16 oz zucchini into 4 portions and arrange them on serving plates or bowls. Sprinkle with 2.5 oz cashews and 1 oz feta cheese.
3
Add the dressing: Drizzle the dressing over the salad and garnish with chopped 2 tbsp fresh coriander.
4
Serve: Mix to coat the dressing evenly and enjoy.
Nutrition
Serving: 1 serving | Calories: 215kcal | Fat 18g | Saturated Fat 4g | Polyunsaturated Fat 1g | Monounsaturated Fat 6g | Cholesterol 1mg | Sodium 197mg | Potassium 423mg | Carbohydrate 9g | Fiber 2g | Sugar 4g | Protein 6g | Vitamin A 241IU | Vitamin C 21mg | Calcium 61mg | Iron 2mg