Chilled Zucchini Salad with Mint and Feta

Chilled Zucchini Salad with Mint and Feta
Nina Fomufod

I love squash. All types — summer, acorn, butternut. You name it, I’ll devour it. This chilled zucchini salad is a great side to any protein and can be made in under 15 minutes. A healthier alternative to potato salad, this combination is perfect for your next family cookout or picnic in the park. The feta adds a rich, salty contrast to the light zucchini slices. The mint makes it a party.

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Click here to see Sensational Summer Squash Recipes.

Directions

Slice the zucchini into paper-thin circles. Bring a medium-sized pot of water to a boil over high heat. Boil the slices for 1 minute and remove from the water. Place the slices on a paper towel, and pat them dry to remove the excess water.

Put the slices into a large bowl, add the olive oil, and mix well. Add the mint leaves and the feta to the bowl and mix again.

Refrigerate the salad until chilled. Serve and enjoy!

Nutrition

Calories per serving:

114 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

6%

Servings:

2
  • Fat 15g 24%
  • Carbs 13g 4%
  • Saturated 9g 45%
  • Fiber 4g 15%
  • Sugars 10g
  • Protein 12g 24%
  • Cholesterol 50mg 17%
  • Sodium 548mg 23%
  • Calcium 347mg 35%
  • Magnesium 74mg 19%
  • Potassium 915mg 26%
  • Iron 2mg 11%
  • Zinc 3mg 18%
  • Phosphorus 318mg 45%
  • Vitamin A 1,157IU 23%
  • Vitamin C 60mg 100%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 39%
  • Folic Acid (B9) 103µg 26%
  • Vitamin B12 1µg 16%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 16µg 20%
  • Fatty acids, total monounsaturated 4g
  • Fatty acids, total polyunsaturated 1g
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