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. 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. 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. 3 Place zucchini in a salad bowl; stir in mint and basil until well combined.
4. 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. 5 Chill in the refrigerator before serving for 30 minutes.

Nutrition per serving