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Low-Carb Zucchini & Mint Salad

4.1 stars, average of 20 ratings

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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!

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Hands-on Overall

Allergy information for Low-Carb Zucchini & Mint Salad

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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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


  1. Prepare all the ingredients. Using a vegetable peeler, cut the zucchini into thin ribbons. Place in a serving bowl.
    Low-Carb Zucchini & Mint Salad
  2. Combine lemon juice, olive oil and shredded mint in a small bowl and mix well.
  3. Add to the zucchini ribbons, season with salt and pepper and toss through thoroughly.
    Low-Carb Zucchini & Mint Salad
  4. Garnish dish with a scatter of chilli flakes and some lemon zest.
    Low-Carb Zucchini & Mint Salad
  5. Store in the refrigerator, covered for two days.
    Low-Carb Zucchini & Mint Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
3.2 g1.8 g0.5 g26 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Mint, fresh
0.1 g0 g0 g1 kcal
Peppers, chile (chili), flaked and dried, spices
0.1 g0 g0.1 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Total per serving
3.5 g1.9 g7.3 g88 kcal

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

Loved this because it was light and very refreshing. Instead of the Chile flakes, I used red pepper flakes. Gave it a nice kick. Couldn’t help but have 2 servings.


Thank you Deborah, I'm glad you enjoyed!


I was out of lettuce and very much in need of a salad to have with my dinner last night...this post came at the best time! I didn’t even know you could eat zucchini raw! It was delicious!


And it's nutritious too! I like combining it with cucumber 😊