Zucchini and Tomato Salad

8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This was tweaked from a recipe I found at CDKitchen.com, and makes a nice summer side dish, especially when using fresh vegetables from the garden or farmer's market."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (92.6 g)
  • Calories 32.5
  • Total Fat - 2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 20.4 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 1 g
  • Sugars - 2.2 g
  • Protein - 1.1 g
  • Calcium - 15.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0 mg

Step 1

Place zucchini slices in a microwave steamer and cook on high for 4-5 minutes, until vegetables are crisp-tender and their colours are bright.

Step 2

Immediately plunge zucchini into cold water to prevent further cooking, then drain thoroughly.

Step 3

Whisk together Dijon, vinegar and lemon juice; add shallots, oil and basil and whisk to combine well. (Dressing can be made up to 5 days in advance and refrigerated).

Step 4

Toss zucchini with dressing; stir in tomatoes and pepper.

Step 5

Can be served immediately or chilled until ready to serve.

Tips & Variations


No special items needed.

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