Courgettes en Salade (Zucchini Salad)

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To enjoy this salad more, it’s better to use organic zucchini. This way you don’t have to peel the skin, which will add flavor to the dish.

Difficulty: Easy

Hands-on: 10 minutesTotal: 1 hour 10 minutes

Serves: 4

Ingredients

  • 4 organic zucchini
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • Juice and zest of 1 lemon
  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro, minced
  • 2 Tbsp. fresh mint, minced
  • 1 small red onion, peeled and thinly sliced
  • 12 kalamata olives

Directions

  • Don’t peel the zucchini. Wash them carefully and dry them. Cut them in half, and take the seeds out.
  • Using a vegetable peeler, make long zucchini strips, as long as the vegetable if possible, like spaghetti.
  • In a large bowl, whisk salt and pepper with the lemon juice, then add the olive oil slowly. Add the cilantro and the mint to the dressing.
  • Add the zucchini strips, onion slices, olives. Toss well, cover, and leave in the refrigerator for an hour. Top with zest before serving.

Recipe Information

Serves: 4

Ingredients

  • 4 organic zucchini
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • Juice and zest of 1 lemon
  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro, minced
  • 2 Tbsp. fresh mint, minced
  • 1 small red onion, peeled and thinly sliced
  • 12 kalamata olives

Directions

  • Don’t peel the zucchini. Wash them carefully and dry them. Cut them in half, and take the seeds out.
  • Using a vegetable peeler, make long zucchini strips, as long as the vegetable if possible, like spaghetti.
  • In a large bowl, whisk salt and pepper with the lemon juice, then add the olive oil slowly. Add the cilantro and the mint to the dressing.
  • Add the zucchini strips, onion slices, olives. Toss well, cover, and leave in the refrigerator for an hour. Top with zest before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat3g
Saturated Fat0g
Cholesterol0mg
Sodium840mg
Total Carbohydrate9g
Dietary Fiber3g
Sugars5g
Protein3g