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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
53
kcal
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
⅓
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:
53
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
204
mg
|
Potassium:
386
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
462
IU
|
Vitamin C:
28
mg
|
Calcium:
25
mg
|
Iron:
1
mg