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Zucchini Salad with Mint and Basil

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"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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52 m servings 157 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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

Per Serving: 157 calories; 13.9 g fat; 7.7 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 62 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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