Zucchini Salad with Mint and Basil

Zucchini Salad with Mint and Basil
  • 2 cups water
  • 1/2 red onion, finely chopped
  • 6 cups small zucchini, thinly sliced and seeds removed
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh basil
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon juice, or more to taste
  • 1/2 teaspoon finely grated fresh lemon zest
  • salt and freshly ground black pepper to taste


  1. Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.
  2. Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.

05/17/2018
Zucchini Salad with Mint and Basil, recipe PT15M PT1H 5 455 calories

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