A lovely, herb salad recipe with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or a potato peeler to slice the zucchini as thin as possible. I like to blanch the red onion, but it's not completely necessary.
Ingredients
- 4 cups water
- 0.5 reds onion , finely chopped
- 7 small fresh zucchini , thinly sliced
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
- cup extra-virgin olive oil
- 0.5 teaspoons grated lemon zest
- 1 teaspoon freshly squeezed lemon juice , or more to taste
- salt and freshly ground black pepper to taste
Instructions
-
1
Place water in a medium pot; bring to a boil. Place red onion in a sieve; submerge in the boiling water and blanch for 1 minute. Cool under cold running water; set aside.
-
2
Fill a large bowl with ice and cold water; set aside. Place zucchini slices into the boiling water; cook for 30 seconds. Remove zucchini from the water and immediately immerse in ice water; stir with a wooden spoon so they cool evenly. Drain. Drip dry.
-
3
Place zucchini in a salad bowl; stir in mint and basil until well combined.
-
4
Whisk olive oil, lemon zest, lemon juice, salt, and black pepper together in a small bowl; pour over salad and toss to combine.
-
5
Chill in the refrigerator before serving for 30 minutes.
Nutrition Facts
Per serving
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