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This Simple Cooking with Heart Zucchini Salad has a Greek slant to it as it includes lemon, olive oil, onion and low fat feta cheese -- all heart healthy staples found in the typical Greek diet!
Nutrition Facts
Zucchini Salad
Calories
Protein
Fiber
Cost Per Serving
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 | 5.1 g | |
| Protein | 4 g | |
Ingredients
Servings 6
-
juice of 1 lemon -
2 tsp extra virgin olive oil -
1 clove garlic (minced) OR -
1/2 tsp jarred, minced garlic -
1/4 tsp pepper -
4 large zucchini (grated) -
1 Tbsp fresh parsley (chopped) OR -
1 tsp dried parsley -
2 Tbsp fresh dill (chopped) OR -
2 tsp dried dill -
2 Tbsp red onion (chopped, thinly sliced) -
1/4 cup crumbled, low-fat, or, fat-free feta cheese -
1/4 cup fat-free Greek yogurt (optional)
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper, set aside. -
Wash and dry zucchini, parsley and dill. -
Using a grater, grate (shred) the zucchinis into a medium bowl. (NOTE: if you don’t have a grater, use a vegetable peeler to slice the zucchini into ribbons) -
Mix in parsley, dill, onion and feta. -
Add lemon dressing mixture to the zucchini mixture. -
Chill covered 2 hours or overnight before serving.
Cooking Tip: optional variation--for a creamy tartness, add 1/3 cup fat-free plain Greek yogurt to the mixture and stir well.
