You need very small zucchini for this delicious zucchini salad with mint, basil, and a zesty dressing. Make sure you marinate it for at least 30 minutes before eating.

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Recipe Summary

prep:
20 mins
cook:
2 mins
additional:
30 mins
total:
52 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.

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  • Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.

Cook's Notes:

Try to only use very small zucchini, ideally from your garden or a farmer's market as they are much milder and more flavorful. I pick them from my yard when they are pretty small.

If you like raw onion you can skip the blanching step. I personally prefer onions blanched in my salad.

Nutrition Facts

158 calories; protein 2.4g 5% DV; carbohydrates 7.7g 3% DV; fat 13.9g 21% DV; cholesterol 0mg; sodium 61.5mg 3% DV. Full Nutrition
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