Ingredients
6
6 servings
- •4 cups water
- •0.5 red onion, finely chopped
- •7 small fresh zucchini, thinly sliced
- •4 tablespoons extra virgin olive oil
- •salt and freshly ground black pepper to taste
- •1 teaspoon freshly squeezed lemon juice, or more to taste
- •0.5 teaspoon lemon zest
- •1 tablespoon finely chopped fresh mint
- •1 tablespoon finely chopped fresh basil
Instructions
- 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.
- 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.
- Place zucchini in a salad bowl. Mix in mint and basil.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 107
- Carbohydrate: 6g
- Fat: 9g
- Fiber: 2g
- Protein: 2g
- Sugar: 3g
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