- 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
- 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.
- 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
recipepes.com
Zucchini Salad with Mint and Basil, recipe
PT15M
PT1H
5
455 calories