Easy Summer Zucchini Salad Recipes

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SUMMER SQUASH AND ZUCCHINI SALAD

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15



Summer Squash and Zucchini Salad image

Steps:

  • Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

EASY SUMMER ZUCCHINI SALAD

This recipe is easy to make and only takes 5-10 minutes to prepare. No cooking required. Great for summer and picnics Also great served over Quinoa as a main dish.

Provided by stefani_kerr_8641616

Categories     Low Cholesterol

Time 10m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 11



Easy Summer Zucchini Salad image

Steps:

  • Combine first 6 ingredients with the fresh Cilantro.
  • Toss all spices, lime juice, and extra virgin olive oil.
  • Mix all ingredients until well combined. Spices can be adjusted for preferred taste.

Nutrition Facts : Calories 137.9, Fat 3, SaturatedFat 0.5, Sodium 218.6, Carbohydrate 24.3, Fiber 5.6, Sugar 2.7, Protein 5.9

3 cups diced zucchini
1 (15 ounce) can black beans, Rinsed
1 (15 ounce) can chickpeas, rinsed (Garbanzo Beans)
1 (15 ounce) can sweet whole kernel corn
1 pint approximately grape tomatoes, quartered
1/8 cup chopped fresh cilantro
1 1/2 tablespoons paprika
1 1/2 tablespoons ground ginger
1 1/2 tablespoons cumin
1 medium lime, juice of
1 1/2 tablespoons extra virgin olive oil

MARINATED ZUCCHINI SALAD

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 6h40m

Yield Serves four

Number Of Ingredients 6



Marinated Zucchini Salad image

Steps:

  • Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
  • Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
  • Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

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