Recipe courtesy of
Dave Mechlowicz
for
Food Network Kitchen
Recipe courtesy of
Dave Mechlowicz
for
Food Network Kitchen
Watch how to make this recipe.
Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 9 g
- Cholesterol
- 7 mg
- Sodium
- 776 mg
Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable’s subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 9 g
- Cholesterol
- 7 mg
- Sodium
- 776 mg
Ingredients
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Directions
- Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
- Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.
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