Zucchini Salad With Mint And Basil Oil Recipes

ZUCCHINI WITH BASIL OIL AND MINT

Zucchini With Basil Oil And Mint image

Provided by Molly O'Neill

Categories salads and dressings, side dish

Time 10m

Yield Four servings

Number Of Ingredients 6

Ingredients

4 small zucchini, trimmed and cut across into 1/4-inch-thick slices
2 teaspoons basil oil (recipe above)
1 teaspoon fresh lime juice
1 tablespoon minced fresh mint leaves
1 teaspoon salt, plus more to taste
Freshly ground black pepper to taste

Steps:

Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI SALAD WITH HERBS AND RED ONION

Zucchini Salad with Herbs and Red Onion image

A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.

Provided by RSCHUSTER

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 47m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups water
½ red onion, finely chopped
7 small fresh zucchini, thinly sliced
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
1 teaspoon freshly squeezed lemon juice, or more to taste
½ teaspoon lemon zest
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil

Steps:

Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
Place zucchini in a salad bowl. Mix in mint and basil.
Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g

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