Zucchini Salad

Average Rating:

×

Zucchini Salad

Bathed in delicious traditional Greek flavors, one of summer's favorite garden vegetables is featured in this no-mayo picnic salad.

Ingredients

Servings  6  

  • Juice of 1 lemon
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced OR
  • 1/2 teaspoon jarred minced garlic
  • 1/4 teaspoon pepper
  • 4 large zucchini, grated, spiralized, or cut into ribbons
  • 1 tablespoon chopped fresh parsley OR
  • 1 teaspoon dried parsley
  • 2 tablespoons chopped fresh dill OR
  • 2 teaspoons dried dill
  • 2 tablespoons chopped red onion
  • 1/4 cup crumbled low-fat or fat-free feta cheese
  • 1/4 cup fat-free plain Greek yogurt (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the lemon juice, oil, garlic, and pepper.
  2. In a medium bowl, stir together the zucchini, parsley, dill, onion, and feta. Fold in the yogurt.
  3. Pour the dressing over the salad, tossing to coat.
  4. Refrigerate, covered, at least 2 hours.

Cooking Tip: Add the Greek yogurt if you prefer a creamy dressing.

Nutrition Facts

Zucchini Salad

CaloriesCalories

65 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

2g Per Serving

Cost Per ServingCost Per Serving

$1.77

Nutrition Facts

Calories 65
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 2 mg
Sodium 101 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 5 g
Added Sugars 0 g
Protein 4 g

 

Bathed in delicious traditional Greek flavors, one of summer's favorite garden vegetables is featured in this no-mayo picnic salad.

Nutrition Facts

Zucchini Salad

CaloriesCalories

65 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

2g Per Serving

Cost Per ServingCost Per Serving

$1.77
×
Calories 65
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 2 mg
Sodium 101 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 5 g
Added Sugars 0 g
Protein 4 g

Ingredients

Servings  6  

  • Juice of 1 lemon
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced OR
  • 1/2 teaspoon jarred minced garlic
  • 1/4 teaspoon pepper
  • 4 large zucchini, grated, spiralized, or cut into ribbons
  • 1 tablespoon chopped fresh parsley OR
  • 1 teaspoon dried parsley
  • 2 tablespoons chopped fresh dill OR
  • 2 teaspoons dried dill
  • 2 tablespoons chopped red onion
  • 1/4 cup crumbled low-fat or fat-free feta cheese
  • 1/4 cup fat-free plain Greek yogurt (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the lemon juice, oil, garlic, and pepper.
  2. In a medium bowl, stir together the zucchini, parsley, dill, onion, and feta. Fold in the yogurt.
  3. Pour the dressing over the salad, tossing to coat.
  4. Refrigerate, covered, at least 2 hours.

Cooking Tip: Add the Greek yogurt if you prefer a creamy dressing.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.