Go Back
+ servings
Zucchini Salad
Print

Zucchini Salad

A light and refreshing spiralized summer raw zucchini salad made with seasonal zucchini, olives, sundried tomatoes, and light lemon vinaigrette dressing.
Course Salad
Cuisine American
Keyword gluten free, low carb, zucchini
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 53kcal
Author Amee

Ingredients

  • 2 zucchini small to medium size, sliced using a spiral slicer
  • 1 ½ tbsp flat leaf Italian parsley
  • 2 tbsp sun-dried tomatoes packed in olive oil minced
  • cup kalamata olives chopped
  • ¼ cup red onions thinly sliced using a mandolin slicer
  • 2 tbsp store-bought lemon vinaigrette dressing Or this homemade vinaigrette
  • Salt and pepper to taste

Instructions

  • Place the zucchini, parsley, tomatoes, olives and onions in a mixing bowl.
  • Add the vinaigrette, salt and pepper.
  • Toss the salad.
  • Place in the refrigerator for 30 minutes prior to serving.

Notes

*Salad dressing is not calculated in nutrition info.  Info is for salad only.

Nutrition

Calories: 53kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 386mg | Fiber: 2g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg