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.
Servings: 4 servings
- 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
- 16 oz zucchini green and yellow, shaved lengthwise
- 2.5 oz cashews roasted
- 1 oz feta cheese crumbled
- 2 tbsp fresh coriander roughly chopped
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.
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.
Add the dressing: Drizzle the dressing over the salad and garnish with chopped 2 tbsp fresh coriander.
Serve: Mix to coat the dressing evenly and enjoy.
Serving: 1serving | Calories: 215kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg