Zucchini Salad with Mint and Basil

Name: Zucchini Salad with Mint and Basil
Cook time: 2 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 2 cups water; ½ red onion, finely chopped; 6 cups small zucchini, thinly sliced and seeds removed; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh basil; 4 tablespoons extra-virgin olive oil; 1 teaspoon lemon juice, or more to taste; ½ teaspoon finely grated fresh lemon zest; salt and freshly ground black pepper to taste

You need very small zucchini for this delicious zucchini salad with mint, basil, and a zesty dressing. Make sure you marinate it for at least 30 minutes before eating.

INGRIDIENT

2 cups water

½ red onion, finely chopped

6 cups small zucchini, thinly sliced and seeds removed

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh basil

4 tablespoons extra-virgin olive oil

1 teaspoon lemon juice, or more to taste

½ teaspoon finely grated fresh lemon zest

salt and freshly ground black pepper to taste

DIRECTION

Step: 1

Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.

Step: 2

Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.

NUTRITION FACT

Per Serving: 158 calories; protein 2.4g; carbohydrates 7.7g; fat 13.9g; sodium 61.5mg.

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