Description
A crisp and colorful zucchini salad loaded with fresh summer flavors, perfect for a quick lunch or as a refreshing side dish.
Ingredients
Scale
- 4 medium zucchinis, thinly sliced (or use yellow squash for variety)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced (soak in water for milder taste)
- 1/4 cup fresh parsley, chopped (basil works well too)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Slice the zucchini thinly, keeping the slices even for consistent flavor. Leave the skin on for extra crunch.
- In a large mixing bowl, add zucchini, cherry tomatoes, red onion, and parsley. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss lightly until well coated. Serve right away or chill for 15 minutes before serving.
Notes
For extra flavor, sprinkle with red pepper flakes or diced jalapeño. Leftovers are great in wraps or sandwiches. Try adding feta for a creamy touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zucchini salad, fresh salad, summer recipe, healthy salad, quick lunch