You need very small zucchini for this delicious zucchini salad with mint, basil, and a zesty dressing. Make sure you marinate it for at least 30 minutes before eating.
Preparation Time
20 mins
Cooking Time
2 mins
Total Time
22 mins
Calories
158 Calories
Recipe Instructions
Step 1
Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.
Step 2
Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.
Ingredients
2 cups water
salt and freshly ground black pepper to taste
½ red onion, finely chopped
1 tablespoon finely chopped fresh basil
4 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh mint
1 teaspoon lemon juice, or more to taste
6 cups small zucchini, thinly sliced and seeds removed
