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Ingredients47 m servings 107 cals
Original recipe yields 6 servings
- Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
- Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
- Place zucchini in a salad bowl. Mix in mint and basil.
- Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.
Per Serving: 107 calories; 9.3 g fat; 5.6 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 45 mg sodium. Full nutrition
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