Zucchini Salad

2017-01-17
  • Yield : 4 servings
  • Prep Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

    184 calorie
  • Fat

    11 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    2 milligrams
  • Sodium

    528 milligrams
  • Carbohydrate

    21 grams
  • Fiber

    10 grams
  • Protein

    5 grams
  • Sugar

    7 grams

Ingredients

  • 2 teaspoons finely grated fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon anchovy paste
  • 1 tablespoon sherry vinegar
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 small zucchini, trimmed and thinly sliced into half moons
  • 3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces
  • 1/4 cup loosely packed fresh flat-leaf parsley
  • 1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large
  • 1/4 cup loosely packed fresh basil leaves, torn into small pieces
  • 12 kalamata olives, pitted and thinly sliced lengthwise
  • 1 small red onion, halved lengthwise and thinly sliced crosswise

Method

Step 1

Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately. 

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