Low-carb zucchini and walnut salad

13 15 618
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 4
Low-carb zucchini and walnut salad
Health Rating
Meet your new favorite low-carb meal! This salad is crunchy and nutty and filled with the gorgeous flavor of sautéed zucchini.


2 tbsp Olive oil (Dressing)
3/4 cup Mayonnaise (Dressing)
2 tsp Lemon juice (Dressing)
1 clove(s) Garlic (Dressing)
1/2 tsp Salt (Dressing)
1 dash Chili powder (Dressing)
2 medium Zucchini
1 tbsp Olive oil
1 pinch Salt and pepper
1 head Lettuce, romaine
114 gm Arugula
4 tbsp Chives (finely chopped fresh)
3/4 cup Walnuts (chopped; or pecans)


  1. In a small bowl, whisk together all the dressing ingredients. Reserve the dressing to develop flavor while you make the salad.
  2. Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into ½-inch pieces.
  3. Heat olive oil in a frying pan over medium heat, until it shimmers. Add zucchini to the pan, and season with salt and pepper. Sauté until lightly browned but still firm.
  4. Trim and cut the salad. Place the romaine, arugula and chives in a large bowl. Stir in the cooked zucchini.
  5. Roast the nuts briefly in the same pan as the zucchini. Season with salt and pepper. Spoon nuts onto salad, and drizzle with salad dressing.

Nutrition Facts

Per Portion

Calories 618
Calories from fat 529
Calories from saturated fat 71
Total Fat 59 g
Saturated Fat 7.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 29.7 g
Monounsaturated Fat 17.7 g
Cholesterol 15.7 mg
Sodium 581 mg
Potassium 871 mg
Total Carbohydrate 14.4 g
Dietary Fiber 6.4 g
Sugars 6.1 g
Protein 7.8 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 5.5

Energy sources