afoona
Zucchini Salad with Mint and Lemon
Salads

Zucchini Salad with Mint and Lemon – Vegan version

A fresh, refreshing zucchini salad with mint leaves, lemon and walnuts – light and healthy Vegan version: Brewer's yeast (Ptitim).

⏱ 45 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian🌾 Gluten-free🧀 Shavuot
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Shave the zucchini lengthwise with a peeler into thin ribbons.
    Peeler
  2. 3
    Put the zucchini in a colander, sprinkle with the salt, let stand 10 minutes and squeeze out the excess water.
    Colander
  3. 4
    Put the zucchini in a large bowl.
    Bowl
  4. 5
    Pour in the dressing and toss well.
  5. 6
    Add the mint and toss.
  6. 7
    Just before serving, add the nuts and toss.
    💡The nuts go in only just before serving, so they stay crunchy.
  7. 8
    Scatter the cheese on top.
221calories
5 gprotein
6 gcarbs
20 gfat
● protein 10%● carbs 11%● fat 79%

Per serving (242 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3)

  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Peeler · Also works: Paring knife (Wastes more of the fruit, slow)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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