Chilled Zucchini Salad with Mint and Feta Recipe
Nutrition
Cal/Serving: 114Daily Value: 6%
Servings: 2
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 8g | 12% |
| Saturated | 5g | 23% |
| Carbs | 7g | 2% |
| Fiber | 2g | 7% |
| Sugars | 5g | 0% |
| Protein | 6g | 12% |
| Cholesterol | 25mg | 8% |
| Sodium | 330mg | 14% |
| Calcium | 173mg | 17% |
| Magnesium | 37mg | 9% |
| Potassium | 457mg | 13% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 9% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 30mg | 50% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 23% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 19% |
| Folic Acid (B9) | 51µg | 13% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 8µg | 10% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Exclusive from The Daily Meal
Popular Recipes

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.
See all salad recipes.
INGREDIENTS
- 1 large zucchini
- 1/2 teaspoon olive oil
- 1/4 cup chopped mint leaves
- 2 ounces feta cheese, cubed
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!
Recipe Details
Servings: 2Total time: 15 minutes
Cuisine: American
Special Designations: Nut-free, Kid-friendly, Healthy













































