Low-carb zucchini and walnut salad

12 15 592
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 4
Low-carb zucchini and walnut salad
Health Highlights
New <a href="https://www.dietdoctor.com/low-carb">low-carb</a> meal! This salad is crunchy and nutty and filled with the gorgeous flavor of sautéed zucchini.


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


  1. 1 In a small bowl, whisk together all the dressing ingredients. Reserve the dressing to develop flavor while you make the salad.
  2. 2 Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into ½-inch pieces.
  3. 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. 4 Trim and cut the salad. Place the romaine, arugula and chives in a large bowl. Stir in the cooked zucchini.
  5. 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 592
Calories from fat 513
Calories from saturated fat 72
Total Fat 57 g
Saturated Fat 8.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 31 g
Monounsaturated Fat 16.1 g
Cholesterol 17.3 mg
Sodium 1204 mg
Potassium 1089 mg
Total Carbohydrate 13.6 g
Dietary Fiber 6.2 g
Sugars 6.0 g
Protein 9.4 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 5.5

Energy sources