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Zucchini Salad

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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.

 

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