Zucchini Salad with Herbs and Red Onion

A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.

• Preparation Time: 15 mins
• Cooking Time: 2 mins
• Total Time: 17 mins
• Calories: 107 Calories

Ingredients

• ½ teaspoon lemon zest
• 4 cups water
• salt and freshly ground black pepper to taste
• ½ red onion, finely chopped
• 1 tablespoon finely chopped fresh basil
• 4 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped fresh mint
• 7 small fresh zucchini, thinly sliced
• 1 teaspoon freshly squeezed lemon juice, or more to taste

Recipe Instructions

Step 1

Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.

Step 2

Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.

Step 3

Place zucchini in a salad bowl. Mix in mint and basil.

Step 4

Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.