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–+ servings
Summer Zucchini Salad

Fresh Summer Zucchini Salad for a Flavorful Boost

This Summer Zucchini Salad is refreshingly crisp, easy to prepare, and perfect for warm weather gatherings.
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Prep Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vinaigrette
  • 1 whole Lemon Use fresh lemon juice and zest for the best flavor.
  • 3 tablespoons Olive Oil Can substitute with avocado oil.
Salad
  • 2 medium Zucchini Opt for small to medium-sized zucchinis.
  • 1 cup Fresh Corn Kernels Substitute with drained canned corn if needed.
  • 2 cups Fresh Arugula Can substitute with spinach or mixed greens.
  • 0.5 cup Chopped Walnuts Can be swapped with pecans or omitted.
  • 0.5 cup Crumbled Feta Goat cheese or Parmesan can replace feta.

Equipment

  • Mixing Bowl
  • Mandolin
  • Whisk

Method
 

Preparation
  1. In a large mixing bowl, combine the zest and juice of one lemon with three tablespoons of olive oil. Whisk until emulsified, then season with salt and pepper.
  2. Slice the zucchinis into long, thin strips and add to the vinaigrette, letting them marinate for about 10 minutes.
  3. Fold in one cup of fresh corn kernels, gently stirring to combine.
  4. Add two cups of fresh arugula and half a cup of chopped walnuts, folding in gently.
  5. Sprinkle crumbled feta over the top and toss everything together until well combined.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 10gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 150mgIron: 1mg

Notes

For best flavor, prepare and serve the salad fresh. Avoid freezing for optimal texture.

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