Zucchini Salad

Updated:Apr 17,2014

Zucchini Salad

Zucchini Salad



6 servings

About $1.55 per serving

Juice of 1 lemon
2 teaspoons extra virgin olive oil
½ teaspoon minced garlic from jar (or 1 clove minced)
¼ teaspoon pepper
4 large zucchinis, grated
1 tablespoon parsley, chopped (or 1 teaspoon dry)
2 tablespoons dill, chopped (or 2 teaspoons dry)
2 tablespoons red onion, sliced thinly and chopped
¼ cup crumbled low-fat or fat-free feta cheese
¼ cup fat free Greek yogurt (optional)
  1. In a small bowl, combine lemon juice, olive oil, garlic, salt and pepper, set aside.
  2. Wash and dry zucchini, parsley and dill.
  3. Using a grater, grate (shred) the zucchinis into a medium bowl. (NOTE: if you don’t have a grater, use a vegetable peeler to slice the zucchini into ribbons)
  4. Mix in parsley, dill, onion and feta.
  5. Add lemon dressing mixture to the zucchini mixture.
  6. Chill covered 2 hours or overnight before serving.
Optional variation: for a creamy tartness, add 1/3 cup fat-free plain Greek yogurt to the mixture and stir well. 

Per serving:

Total Fat3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat0.5 g
Monounsaturated Fat1.5 g
Cholesterol2 mg
Sodium101 mg
Carbohydrates8 g
Fiber2 g
Sugars0 g
Protein4 g
Potassium586 mg
Calcium69 mg

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Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

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