Zucchini Mint Salad

Name: Zucchini Mint Salad
Yield: 4 servings
Ingredients: 1 small zucchini, cut into 1/4-inch rounds; 1 small yellow squash, cut into 1/4-inch rounds; salt to taste; 1 tablespoon extra-virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon chopped fresh mint; ground black pepper to taste

Vegan Vegetarian

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Ingredients

1 small zucchini, cut into 1/4-inch rounds ⓘ
1 small yellow squash, cut into 1/4-inch rounds ⓘ
salt to taste ⓘ
1 tablespoon extra-virgin olive oil ⓘ
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh mint
ground black pepper to taste ⓘ

Instructions

Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.

Nutrition & Diet Analysis (per serving)

337 kcal 17% DV

Protein Fat Carbs

Macronutrients

Protein 4.1g 8% DV

Total Fat 27.7g 35% DV

Carbs 23.9g 9% DV

Fiber 6.7g 24% DV

Sugar 7.1g 14% DV

Electrolytes

Sodium 9713.8mg 100% DV

Potassium 399.8mg 9% DV

Cholesterol 3.8mg 1% DV

Vitamins & Minerals

Vitamin A 9.3mcg 1% DV

Vitamin C 4.8mg 5% DV

Calcium 161mg 12% DV

Iron 2.9mg 16% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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