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Raw zucchini in a salad seemed like the weirdest thing I’d ever heard… until I tried it. Tender and tasty, it gives you all of the satisfying crunch of a cucumber, but none of the wateriness.
Teamed here with a simple yet delicious lemon and olive oil dressing and a scatter of fresh mint, this salad will become a staple. Best served as a keto side dish or light low-carb lunch. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs3.5 grams
Protein1.9 grams
Fat7.3 grams
Calories88 kcal
Calories from carbs 16%, protein 9%, fat 75%
Total carbs5.3 gramsFiber1.7 gramsSugars3.9 gramsSaturated fat1.1 gramsSodium303 mg(13% RDA)Magnesium28 mg(7% RDA)Potassium400 mg(20% EMR)
Ingredients (makes 4 servings)
- 2 large zucchini (600 g/ 1.3 lb)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
- 1 tbsp chopped mint
- 1/4 tsp chile flakes
- 1 tsp fresh lemon zest
Instructions
- Prepare all the ingredients. Using a vegetable peeler, cut the zucchini into thin ribbons. Place in a serving bowl.
- Combine lemon juice, olive oil and shredded mint in a small bowl and mix well.
- Add to the zucchini ribbons, season with salt and pepper and toss through thoroughly.
- Garnish dish with a scatter of chilli flakes and some lemon zest.
- Store in the refrigerator, covered for two days.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Zucchini (summer squash, courgette) |
| 3.2 g | 1.8 g | 0.5 g | 26 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Mint, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving |
| 3.5 g | 1.9 g | 7.3 g | 88 kcal |
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