Low Carb Fresh Zucchini Salad
Delight in the crisp flavors of this Low Carb Fresh Zucchini Salad, a vibrant and healthy dish perfect for summer or any time you're craving something light and refreshing. Made with tender ribbons of zucchini, juicy cherry tomatoes, and fragrant herbs like parsley and mint, this salad is a medley of fresh produce at its best. Tossed with crunchy toasted almonds, tangy crumbled feta cheese, and a zesty lemon-olive oil dressing, it’s a simple yet flavorful side that pairs beautifully with grilled meats or can stand alone as a vegetarian delight. Ready in just 20 minutes and packed with texture, this low-carb, no-cook recipe is ideal for busy weeknights or al fresco dining. Whether you’re looking for a keto-friendly option or a Mediterranean-inspired addition to your table, this zucchini salad is sure to impress!
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Ingredients
- 2 medium zucchini
- 1 cup cherry tomatoes
- 0.25 cup fresh parsley
- 2 tablespoons fresh mint leaves
- 0.25 cup red onion
- 0.25 cup almonds
- 0.25 cup feta cheese
- 1 lemon
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Wash and dry the zucchini. Using a vegetable peeler, shave the zucchini into long, thin ribbons by gliding the peeler lengthwise along the zucchini. Discard the seeds if they are too large and watery.
Step 2
Wash the cherry tomatoes and slice them in half. Add to a large mixing bowl.
Step 3
Finely chop the fresh parsley and mint leaves, then add them to the cherry tomatoes in the bowl.
Step 4
Thinly slice the red onion and add the slices to the bowl.
Step 5
Toast the almonds in a dry skillet over medium heat until they are fragrant and lightly browned, about 3-5 minutes. Watch closely to prevent burning. Let them cool slightly before adding to the salad.
Step 6
Crumble the feta cheese and add to the salad bowl.
Step 7
In a small bowl, juice the lemon and whisk together with extra virgin olive oil, salt, and black pepper to make the dressing.
Step 8
Pour the dressing over the salad ingredients and toss gently until all vegetables are combined and coated with the dressing.
Step 9
Serve immediately or refrigerate for up to an hour to allow the flavors to meld. Enjoy as a fresh, low-carb side salad.
Nutrition Facts
| Serving size | (778.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 807.1 |
| Total Fat 69.6g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 33.4mg | 0% |
| Sodium 1652.7mg | 0% |
| Total Carbohydrate 37.3g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 18.3g | |
| Protein 20.2g | 0% |
| Vitamin D 6IU | 0% |
| Calcium 423.8mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1689.4mg | 0% |
Source of Calories