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–+ servings

Zucchini Ribbon Salad With Mint, Walnuts, and Feta

A refreshing light summer salad that tastes as good as it looks!  
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: lunch, Salad, Side Dish
Cuisine: Canadian
Keyword: fresh, healthy, quick and easy, summer
Servings: 2
Calories: 311kcal

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp walnut oil (or use 1 additional tbsp olive oil)
  • ½ tsp dried mint
  • ½ tsp ground cumin
  • ½ tsp honey
  • Pinch of cayenne or red pepper flakes optional
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 1 medium zucchini
  • 2 -3 tbsp low-fat crumbled feta
  • ¼ cup toasted walnut pieces
  • 2 tbsp fresh mint
  • 2 tbsp assorted fresh herbs optional

Instructions

  • In a small bowl, whisk together the olive and walnut oil, lemon juice, honey, dried mint and cumin along with the cayenne or red pepper flakes if using. Allow to rest for 10-15 minutes to allow the vinaigrette to absorb the flavour from the mint and cumin. Taste and adjust seasoning, adding salt and pepper.
  • Cut the end off the zucchini, leaving the stem on so that you have something to hold on to Using a vegetable peeler, shave down the length of the zucchini to create ribbons, until you reach the seeds. Turn and repeat on all sides. Discard the seeded center of the zucchini.
  • Place the ribbons in a bowl and toss with a some of the dressing to lightly coat.
  • Arrange the ribbons on a platter. Scatter the toasted walnuts, feta cheese and fresh mint, and fresh herb mixture over top. Drizzle with a little more of the dressing.

Nutrition

Calories: 311kcal | Carbohydrates: 8g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 369mg | Fiber: 2g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 2mg
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