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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (233g) Recipe makes 4 servings |
||
| Calories 217 | ||
| Calories from Fat 185 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.6g | 31% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 56mg | 2% | |
| Potassium 528mg | 15% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 4.5g | ||
| Protein 2.4g | 4% | |
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Zucchini and Red Pepper Salad
By: Sydney Mike
Jun 5, 2008
An interesting salad recipe taken from the 1995 cookbook Greek Cooking.
SERVES 4
Ingredients
- 1 1/2 lbs zucchini, very small
- 1 red bell pepper
- 6 tablespoons olive oil
- 1 lemon, juice and zest of
- 1 tablespoon fresh basil, chopped
- 1 pinch salt
- 1 pinch pepper
- 1 pinch sugar
Directions
1
Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.2
Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.3
Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.4
Mix oil, lemon juice, chopped basil, salt, pepper & sugar.5
Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.
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- Course > Salads
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- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: bluemoon downunder
On Nov 15, 2008
Great salad: great blend of flavours. I followed the recipe pretty exactly - for me. The only major change was using roasted pepper rather than fresh. Loved the lemon juice and basil in this. A super recipe that I'll certainly make again, so thank you Sydney Mike for sharing it. For me, this will be great for take-to-work lunches. Made for the Vegan Swap.
From: Sharon123
On Sep 15, 2008
I had a large zucchini, so used the mandolin to slice it thin. I enjoyed this for lunch, nice flavors! Thanks Mike!
From: Brooke the Cook in WI
On Jul 29, 2008
Wow - this made a great summer side dish using veggies from my garden, including fresh basil. Plus its ready lickety-split! I omitted the sugar since I love the tartness of lemons and felt it was just right. Made for 1-2-3 Hit Wonders.
From: poo235
On Aug 13, 2008
This salad was delicious! I loved the mix of basil and lemon. It makes a great side dish and would work well at a picnic since it's nondairy. Thanks SydneyMike!
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