ZUCCHINI SALAD WITH HERBS AND RED ONION
A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.
Provided by RSCHUSTER
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 47m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g
SOUTHWESTERN CACTUS SALAD
A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!
Provided by Lupe Burke
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.
Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g
ZUCCHINI AND RED PEPPER SALAD (GREECE)
Make and share this Zucchini and Red Pepper Salad (Greece) recipe from Food.com.
Provided by Sydney Mike
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
- Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
- Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
- Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
- Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.
Nutrition Facts : Calories 219.6, Fat 20.7, SaturatedFat 2.9, Sodium 57.7, Carbohydrate 10.4, Fiber 3.8, Sugar 4.2, Protein 2.7
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
ZUCCHINI AND PEPPER SALAD
Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.
Provided by CatlingMex
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
- Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
- Stir together zucchini, peppers, and onion.
- In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
- Pour dressing over veggies and toss gently.
- Cover and chill a few hours or overnight.
- Stir before serving with a slotted spoon so that the excess dressing runs off.
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