Go Back
+ servings
Bowl of Fresh Zucchini salad with microgreens
5 from 1 vote
Print

Fresh Zucchini Salad with Lemon-Mint Dressing

Fresh ribbons of zucchini blended with fresh greens, herbs, and microgreens drizzled with a fresh lemon-mint vinaigrette.

Servings 4
Calories 219 kcal
Author Janet Barton

Ingredients

Zucchini Salad

  • 3-5 small zucchinis 3-5 inches in length
  • 3-4 cups Leaf lettuce
  • 1/2 cup fresh herb mix such as basil, Thai basil, dill, mint, cilantro, nasturtium leaves, and blossoms
  • 1 cup microgreens I used Radish
  • Parmegiano Reggiano cut into shards or chunky shreds
  • 2 tbsp Pine nuts lightly toasted

Lemon-Mint Citrus Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 3 tablespoons fresh mint leaves
  • 2 tablespoons honey
  • 1 dijon mustard heaping
  • 1/8-1/4 tsp sea salt
  • Fresh ground pepper

Instructions

Zucchini Salad

  1. Using a vegetable peeler or mandolin, make long ribbons of zucchini. Toss 2 tablespoons of dressing with the zucchini ribbons. In a large salad bowl add salad greens and fresh herbs, top with the zucchini ribbons and microgreens. Drizzle with an additional 2 tablespoons of dressing or as desired. Serve immediately. Makes 3-4 servings

Lemon-Mint Vinaigrette

  1. Blitz all the ingredients in a small food processor or blender until smooth and the mint leaves are finely minced.
Nutrition Facts
Fresh Zucchini Salad with Lemon-Mint Dressing
Amount Per Serving (1 serving)
Calories 219 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 136mg6%
Potassium 1110mg32%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 11g12%
Protein 7g14%
Vitamin A 14663IU293%
Vitamin C 100mg121%
Calcium 119mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.