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Lemon Zucchini and Cucumber Salad Recipe

Recipe by: Sarah W

"A very healthy, simple salad that works well next to a filet of steak or grilled tuna melt. Amount of vinegar and oil may be adjusted to taste."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.
  • 2In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel.
Ingredients
  • 4 servings
  • 119 cals
  • 1 zucchini, sliced into rounds
  • 1 cucumber, peeled and thinly sliced
  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 twist lemon peel for garnish
Nutrition

Amount per serving ( 5 total)

  • Calories:
    119
    6%
  • Fat:
    10.3
    16%
  • Carbs:
    7
    2%
  • Protein:
    1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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