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Zucchini Salad

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Zucchini Salad

Bathed in delicious traditional Greek flavors, one of summer's favorite garden vegetables is featured in this no-mayo picnic salad.

Ingredients

Servings  6   Serving Size   2 cups

  • Juice of 1 lemon
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced OR
  • 1/2 teaspoon jarred minced garlic
  • 1/4 teaspoon pepper
  • 4 large zucchini, grated, spiralized, or cut into ribbons
  • 1 tablespoon chopped fresh parsley OR
  • 1 teaspoon dried parsley
  • 2 tablespoons chopped fresh dill OR
  • 2 teaspoons dried dill
  • 2 tablespoons chopped red onion
  • 1/4 cup crumbled low-fat or fat-free feta cheese
  • 1/4 cup fat-free plain Greek yogurt (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the lemon juice, oil, garlic, and pepper.
  2. In a medium bowl, stir together the zucchini, parsley, dill, onion, and feta. Fold in the yogurt.
  3. Pour the dressing over the salad, tossing to coat.
  4. Refrigerate, covered, at least 2 hours.

Cooking Tip: Add the Greek yogurt if you prefer a creamy dressing.

Nutrition Facts

Zucchini Salad
CaloriesCalories
65 Per Serving
ProteinProtein
g Per Serving
FiberFiber
g Per Serving
Cost Per ServingCost Per Serving
$1.77

Nutrition Facts

Calories 65
Total Fat g
Saturated Fat g
Trans Fat g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g
 
Bathed in delicious traditional Greek flavors, one of summer's favorite garden vegetables is featured in this no-mayo picnic salad.

Nutrition Facts

Zucchini Salad
CaloriesCalories
65 Per Serving
ProteinProtein
g Per Serving
FiberFiber
g Per Serving
Cost Per ServingCost Per Serving
$1.77
×
Calories 65
Total Fat g
Saturated Fat g
Trans Fat g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g

Ingredients

Servings  6   Serving Size   2 cups

  • Juice of 1 lemon
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced OR
  • 1/2 teaspoon jarred minced garlic
  • 1/4 teaspoon pepper
  • 4 large zucchini, grated, spiralized, or cut into ribbons
  • 1 tablespoon chopped fresh parsley OR
  • 1 teaspoon dried parsley
  • 2 tablespoons chopped fresh dill OR
  • 2 teaspoons dried dill
  • 2 tablespoons chopped red onion
  • 1/4 cup crumbled low-fat or fat-free feta cheese
  • 1/4 cup fat-free plain Greek yogurt (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the lemon juice, oil, garlic, and pepper.
  2. In a medium bowl, stir together the zucchini, parsley, dill, onion, and feta. Fold in the yogurt.
  3. Pour the dressing over the salad, tossing to coat.
  4. Refrigerate, covered, at least 2 hours.

Cooking Tip: Add the Greek yogurt if you prefer a creamy dressing.
 

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