Directions:
- Note: It is your choice to peel or not peel the zuchhini.
- Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
- Cover bowl and refrigerate 4-8 hours, stirring occasionally.
- Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
- Adjust seasoning if necessary.
- Best eaten within 24 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.69 Kcal (334 kJ) | ||
| Calories from fat | 50.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 9% | |
|---|---|---|---|
| Sodium | 4.12mg | 0% | |
| Potassium | 551.36mg | 12% | |
| Total Carbs | 5.25g | 2% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 47mg | 78% | |
| Iron | 1.4mg | 8% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 58.35 Kcal (244 kJ) | ||
| Calories from fat | 36.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 9% | |
|---|---|---|---|
| Sodium | 3.02mg | 0% | |
| Potassium | 403.68mg | 12% | |
| Total Carbs | 3.84g | 2% | |
| Sugars | 0.33g | 2% | |
| Dietary Fiber | 1.19g | 7% | |
| Protein | 2.7g | 7% | |
| Vitamin C | 34.4mg | 78% | |
| Iron | 1mg | 8% | |
| Calcium | 24.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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