A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.


Recipe Summary

15 mins
2 mins
30 mins
47 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

107 calories; protein 1.8g; carbohydrates 5.6g; fat 9.3g; sodium 44.8mg. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
Light and fresh! I'm done with just lettuce and spinach salads! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Light and fresh! I'm done with just lettuce and spinach salads! Read More
Rating: 5 stars
I have made this twice now. The first time I followed the directions (except I did not blanch the onions). I felt the zucchini was too moist, even after being well drained. It watered down the delicious combination of flavors. So the second time I made it I baked the zucchini ribbons at 275 for 20 minutes. I turned them out onto paper towels to blot out moisture and chilled. I later added the mint, basil, onions, olive oil and lemon. Delicious salad and a great way to use up the abundance of zucchini! Read More