New this month
Get the Allrecipes magazine

Zucchini Mint Salad

Amachan

"If you're looking for one more color on the table, here's your answer. It is super easy and takes only 10 minutes!"
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 91 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
  2. Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.

Nutrition Facts


Per Serving: 91 calories; 7.1 g fat; 6.7 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 202 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

Other than using the Paderno spiralizer for the squash, I made exactly as written, tasted, and thought the olive oil dominated too much. I then squeezed another half lemon onto the salad, and i...

I really dislike both summer squash and zucchini but this was amazing. I think the lemon helped get rid of that squeaky texture of the skin and the mint helped with the flavor. We will definite...

I thought it was very good . A nice change from cooked zucchini.

Refreshing option when it comes to zucchinis.Used the Starfrit spiralizer for the zucchinis, lime in stead of lemon with both fresh mint, spearmint and a hint of fresh tarragon ; no oil.