- 1 small zucchini, cut into 1/4-inch rounds
- 1 small yellow squash, cut into 1/4-inch rounds
- salt to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh mint
- ground black pepper to taste
- Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
- Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.
04/09/2018
recipepes.com
Zucchini Mint Salad, recipe
PT15M
PT1H
5
455 calories
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