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Zucchini Mint Salad

Rated as 4.25 out of 5 Stars

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

15 m servings 91 cals
Original recipe yields 2 servings

Directions

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  • 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; 8 mg sodium. Full nutrition

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Reviews

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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.