Gluten Free/ Low Carb/ Salads/ Vegan

Zucchini Lemon Salad

zucchini lemon

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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

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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. 

Zucchini Lemon Salad

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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

  • Trim and thinly slice the zucchinis and place in a large bowl.
  • Add the lemon zest and juice, basil, garlic and oil.
  • Season well with salt and pepper, then cover and leave to marinade in the fridge for at least 3 hours.
  • Toss before serving.
  • Eat and enjoy

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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