Go Back
+ servings
zucchini salad on white plate.
Print Recipe
5 from 3 votes

Zucchini Ribbon Salad

Ribbons of zucchini and yellow squash with feta, mint and lemon. Serves 4 as a side salad.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Calories: 128kcal
Author: Cynthia

Ingredients

  • 2 medium zucchini green and/or yellow squash
  • 4 ounces feta crumbled
  • 2 Tablespoons fresh mint leaves thinly sliced
  • 1/2 1/2 lemon juiced
  • Kosher salt and fresh pepper to taste.
  • 1 Tablespoon extra virgin olive oil

Instructions

  • Wash and trim squash. Using a vegetable peeler, make long ribbons on the zucchini and squash.
  • Toss with crumbled feta, mint, lemon juice and olive oil.
  • Season to taste with salt and fresh pepper.

Notes

Options for this cold zucchini salad

  • Not a fan of feta cheese? Substitute goat cheese or parmesan cheese.
  • Substitute the mint for fresh basil.
  • Add kalamata olives or thin slices of red onion.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 332mg | Potassium: 306mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 25mg | Calcium: 165mg | Iron: 1mg