Vegan Zucchini Salad

This is one of my favorite summer salads, especially with zucchini from the yard or the farmer's market. Smaller zucchini usually have more flavor than the big ones.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 93 Calories

Ingredients

• salt to taste
• ½ lemon, juiced
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 1 pinch ground turmeric
• 1 tablespoon chopped fresh mint
• 1 small onion, thinly sliced
• 2 cups cubed zucchini
• 2 tablespoons extra-virgin olive oil
• 7 saffron threads
• freshly ground white pepper

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat and cook onion and garlic until softened, about 4 minutes. Add zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and stir until zucchini are softened but still firm to the bite, about 8 minutes. Remove from heat and allow to cool.

Step 2

Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.