Gluten Free/ Low Carb/ Salads/ Vegan

Zucchini Lemon Salad

zucchini lemon

Zucchini lemon salad is a raw zucchini salad recipe with the citrus taste of lemon and sweetness of basil.  This zucchini lemon salad is a refreshing side salad that would go great with a fish or chicken dish.  Or along with a frittata as I served it. 

Initially, I was thinking about making this dish with spiralized zucchini but at the last minute changed my mind and went with thinly slice zucchini.   I still think it would work with the spiralized zucchini so will try that next time. Or you could make zucchini ribbons by using a vegetable peeler if you don’t have a spiralizer to hand.  I would also add a few shavings of fresh Parmesan cheese too.   When I first made this I was having a cheese free day.  Or in other words, there was no cheese in the fridge and I could not get to the shops as the husband had the vehicle.

zucchini lemon

Zucchini Lemon

The thinly sliced zucchini sits in the lemon marinade almost like a vegetarian ceviche.   After a few hours, the flavours develop and the zucchini becomes soft but not mushy.  You must let this salad sit for at least 3 hours.  I made this after breakfast so when it came around to lunchtime I had a tasty salad for lunch.

I used both yellow and green zucchini as it made a colourful dish.  If you can only get one colour, it doesn’t matter and will still taste the same.  It just looks prettier with both colours. Although I used fresh basil for this zucchini lemon salad you could use other herbs.  Oregano or thyme would still yield a flavoursome salad.

zucchini lemon

Fresh, simple and tasty as a good plate of salad should be.  It’s a pretty zucchini dish that is an easy make ahead dish too.   For the serving size I’ve put it as 2 but if you could squeeze it to 4 if you were having other salads alongside it. 

Print
Zucchini Lemon Salad
Course: Salad
Servings: 2 People
Author: Angela Coleby
Ingredients
  • 1 Green zucchini
  • 1 Yellow zucchini
  • 2 tablespoons Fresh basil
  • 1 lemon Juice & Zest
  • 1 clove garlic peeled & chopped
  • 2 tablespoons olive oil
  • salt & pepper to taste
Instructions
  1. Trim and thinly slice the zucchinis and place in a large bowl.

  2. Add the lemon zest and juice, basil, garlic and oil.

  3. Season well with salt and pepper, then cover and leave to marinade in the fridge for at least 3 hours.


  4. Toss before serving.

  5. Eat and enjoy

Recipe Notes

Serves 2

 

Nutritional Info per serving – 159 Calories, 14g Fat, 3g Protein, 9g Total Carbs, 2g Fibre, 7g Net Carbs

zucchini lemon divalicious

 

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