Chilled Zucchini Salad with Mint and Feta Recipe
Daily Value: 6%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||51µg||13%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 1 large zucchini
- 1/2 teaspoon olive oil
- 1/4 cup chopped mint leaves
- 2 ounces feta cheese, cubed
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.
Refrigerate the salad until chilled. Serve and enjoy!
Recipe DetailsServings: 2
Total time: 15 minutes
Special Designations: Nut-free, Kid-friendly, Healthy