Chilled Zucchini Salad with Mint and Feta

Chilled Zucchini Salad with Mint and Feta
Staff Writer
Chilled Zucchini Salad with Mint and Feta
Nina Fomufod
Chilled Zucchini Salad with Mint and Feta

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.

2
Servings
115
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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!

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
25mg
8%
Carbohydrate, by difference
6g
5%
Protein
6g
13%
Vitamin A, RAE
35µg
5%
Vitamin C, total ascorbic acid
48mg
64%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
171mg
17%
Choline, total
4mg
1%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
126mg
18%
Selenium, Se
4µg
7%
Sodium, Na
257mg
17%
Water
33g
1%
Zinc, Zn
1mg
13%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.