Zucchini Ribbon Salad with Walnuts and Mint

10 10 317
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Zucchini Ribbon Salad with Walnuts and Mint
Health Highlights
Fresh yet earthy, this salad has all the texture and crunch to be very satisfying.


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


  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 Highlight

  • Zucchini may help to improve digestion because of its fiber content.

Nutrition Facts

Per Portion

Calories 317
Calories from fat 243
Calories from saturated fat 23.4
Total Fat 27.1 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 19.1 g
Monounsaturated Fat 4.0 g
Cholesterol 0
Sodium 47 mg
Potassium 653 mg
Total Carbohydrate 13.0 g
Dietary Fiber 3.8 g
Sugars 6.3 g
Protein 7.2 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 3.1

Energy sources