Zucchini Ribbon Salad with Walnuts and Mint
| 10 | 10 | 313 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
Fresh yet earthy, this salad has all the texture and crunch to be very satisfying.
Ingredients
| 1 medium | Yellow Summer Squash (ribboned with a potato peeler) |
| 1 medium | Zucchini (ribboned with a potato peeler) |
| 1 cucumber(s) | Cucumber (ribboned with a potato peeler) |
| 1 medium pepper(s) | Red bell pepper (julienned) |
| 2 tbsp | Flaxseed oil |
| 1 whole lemon(s) | Lemon juice |
| 1 pinch | Himalayan sea salt |
| 10 leaf | Basil, fresh (roughly chopped) |
| 5 leaf | Mint, fresh (roughly chopped) |
| 1 cup | Walnuts |
Instructions
- Cut the ends off of the zucchini and cucumber.
- Using a potato peeler, cut the vegetables into long ribbons.
- Slice the red pepper into 1/4 julienne slices.
- Toss everything together in a bowl and mix with flaxseed oil, lemon, and salt.
- Roughly chop the basil and mint leaves and sprinkle on top.
- Finish with crushed walnuts.
Notes:
Nutrition Highlight
- Zucchini may help to improve digestion because of its fiber content.
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