Lemon Zucchini and Cucumber Salad


A very healthy, simple salad that works well next to a filet of steak or grilled tuna melt. Amount of vinegar and oil may be adjusted to taste.

4 servings


  • 1 zucchini, sliced into rounds

  • 1 cucumber, peeled and thinly sliced

  • cup balsamic vinegar

  • 3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • salt and pepper to taste

  • 1 twist lemon peel for garnish


  1. Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.

  2. In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel.

Nutrition Facts (per serving)

119 Calories
10g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 119
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 11mg 0%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 1g
Vitamin C 12mg 61%
Calcium 23mg 2%
Iron 1mg 3%
Potassium 223mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.