Zucchini Ribbon Salad with Walnuts and Mint

10 10 320
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Zucchini Ribbon Salad with Walnuts and Mint
Health Rating
Fresh yet earthy, this salad has all the texture and crunch to be very satisfying.


1 medium Yellow zucchini (ribboned with a potato peeler)
1 medium Zucchini (ribboned with a potato peeler)
1 cucumber(s) Cucumber (ribboned with a potato peeler)
1 cup Walnuts
1 medium pepper(s) Red bell pepper (julienned)
10 leaf Basil, fresh
5 leaf Mint, fresh
2 tbsp Flaxseed oil
1 whole lemon(s) Lemon juice
1 pinch Himalayan sea salt


1. Cut the ends off of the zucchini and cucumber. 

2. Using a potato peeler, cut the vegetables into long ribbons. 

3. Slice the red pepper into 1/4 julienne slices. 

4. Toss everything together in a bowl and mix with flaxseed oil, lemon and salt. 

5. Roughly chop the basil and mint leaves and sprinkle on top. 

6. Finish with crushed walnuts. 

Nutrition Facts

Per Portion

Calories 320
Calories from fat 244
Calories from saturated fat 23.6
Total Fat 27.1 g
Saturated Fat 2.6 g
Trans Fat 0 g
Polyunsaturated Fat 18.9 g
Monounsaturated Fat 4.1 g
Cholesterol 0
Sodium 20.8 mg
Potassium 576 mg
Total Carbohydrate 12.4 g
Dietary Fiber 4.0 g
Sugars 5.9 g
Protein 6.6 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 3.1

Energy sources




may help to improve digestion because of its fibre content,

it helps to absorb water in the intestine to provide moisture to the digestive process!

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