Zucchini Mint Salad

Zucchini Mint Salad
Molly Watson
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
68 Calories
2g Fat
14g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 68
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 2g
Vitamin C 63mg 316%
Calcium 39mg 3%
Iron 1mg 5%
Potassium 360mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This shaved zucchini salad includes plenty of mint and lemon, along with a drizzle of olive oil. The simplest ingredients brighten up the simplest of salads. This is a fantastic dish to put together quickly for your next party or picnic.


  • 4 small or 3 medium zucchinis

  • 3 to 4 sprigs of mint

  • 1 lemon

  • 2 tablespoons extra-virgin olive oil

  • Salt, to taste

Steps to Make It

  1. Clean zucchinis and pat them dry. Trim and slice thinly and evenly as possible (a mandoline is handy here, but a sharp knife and a steady hand work just as well). Layer zucchini slices onto a serving platter.

  2. Take mint leaves off their stems and stack in a layer. Roll the leaves lengthwise into a cigarette shape and cut into thin ribbons. Set aside.

  3. Use a microplate or zester to zest the lemon over the zucchini. Once you have most of the zest,​ cut the lemon in half and squeeze the juice over the zucchini.

  4. Drizzle zucchini with olive oil and sprinkle with salt to taste. Top the entire salad with the mint.