Chilled Zucchini Salad with Mint and Feta Recipe


Nutrition

Cal/Serving: 114
Daily Value: 6%
Servings: 2

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat8g12%
Saturated5g23%
Carbs7g2%
Fiber2g7%
Sugars5g0%
Protein6g12%
Cholesterol25mg8%
Sodium330mg14%
Calcium173mg17%
Magnesium37mg9%
Potassium457mg13%
Iron1mg5%
Zinc1mg9%
Vitamin A579IU12%
Vitamin C30mg50%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg23%
Niacin (B3)1mg5%
Vitamin B60mg19%
Folic Acid (B9)51µg13%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K8µg10%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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.

See all salad recipes.

Click here to see Sensational Summer Squash 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: 2
Total time: 15 minutes
Cuisine: American
Special Designations: Nut-free, Kid-friendly, Healthy

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