ZUCCHINI SALAD RECIPES FOR WEIGHT LOSS

Zucchini salad recipes have colorful and fresh flavors. Aside from frying, baking, grilling, you can use zucchini for salads. Salads are raw and thereby the best way to get all the nutrients from the vegetables. Some of the ingredients used in this recipe include cucumber, basil, jicama, hazelnut, walnut, tomatoes, and so on. This recipe can be made for adults and children. The Zucchini salad recipe is weight loss friendly and nutritious. It contains so many nutrients such as vitamins, minerals, calcium, zinc, and iron.

When you eat fried zucchini recipes, be sure to get antioxidants that prevent the body from damage by free radicals. These antioxidants can be beneficial to your eyes, heart, and skin. It protects against cancer and contributes to healthy digestion. If you are worried about how it would help you lose weight, prepare zucchini salad recipes, you don’t need many pieces of equipment. It is easy and quick to prepare. Zucchini salad can be eaten immediately and can be stored in the refrigerator. Varieties of zucchini salad have been listed below.

Zucchini Salad Recipes

1.    Cucumber Zucchini Salad

This recipe is a raw cucumber zucchini salad with lemon basil vinaigrette. It is healthy and has fresh flavors

Preparation time: 5 minutes

Total time: 5 minutes

Serves: 4

Ingredients

• 2 cups of arugula
• 1 medium zucchini
• 2 tablespoons of fresh basil
• 1 medium cucumber
• ¼ teaspoon of pepper
• 1 juice of a lemon
• 2 tablespoons of olive oil
• ½ teaspoon of salt
• 1 teaspoon of dijon
• 1 cup of cherry tomatoes

Preparation

1. First of all, make your lemon basil vinaigrette in a medium-sized bowl, lemon juice, and pepper.
2. Then, trim the two ends of your zucchini and create; long wide ribbons with a vegetable peeler. It is easier when you place your zucchini on a cutting board and peels it horizontally.
3. Next, repeat the same process with your cucumber. After cutting, combine zucchini and cucumber in the bowl on top of the vinaigrette.
4. Now, add your arugula and cherry tomatoes and mix them well to coat in vinaigrette.
5. Lastly, adjust seasoning and add more if necessary. Serve.

Nutritional facts

Fat 7g; Carbohydrate 7.1g; Protein 1.9g; calories 94g.

2.    Apple and Zucchini Salad

A worthy picnic recipe with fresh flavors and lots of beautiful colors

Preparation time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

Serves: 8

Ingredients

• 3 diced apples
• 2 tablespoons of red wine vinegar
• 1 pound of zucchini
• ½ red onion, chopped
• 1 teaspoon of dried basil
• 1/3 cup of vegetable oil
• 1 teaspoon of white sugar
• ½ green bell pepper
• ¼ teaspoon of ground black pepper
• ¾ teaspoon of salt

Preparation

1. First of all, combine your apples, green bell pepper, zucchini, and onion in a large bowl.
2. Then, whisk sugar, basil, vinegar,  vegetable oil, black pepper, and salt in a separate bowl. After whisking, drizzle mixture over apple and zucchini.
3. Toss to combine and coat evenly. Serve.

Nutritional facts

Fat 9.3g; Carbohydrate 10.4g; Protein 1g; calories 122g.

3.    Keto Zucchini and Walnut Salad

This zucchini salad recipe is crunchy and nutty. It is filled with sauteed zucchini flavor.

Preparation time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 4

Ingredients

Dressing

• 2 teaspoon of lemon juice
• ¼ teaspoon of chili powder
• 2 tablespoon of olive oil
• ½ teaspoon of salt
• ¾ cup of mayonnaise
• 1 garlic clove

Salad

• 1 tablespoon of olive oil
• 4 oz of arugula lettuce
• 2 zucchini
• ¼ cup of finely chopped fresh chives
• 1 cup of chopped walnuts
• Salt and pepper
• 1 head of romaine lettuce

Preparation

1. First of all, whisk olive oil, mayonnaise, lemon juice, garlic, salt, and chili powder in a bowl and leave it to release its flavors.
2. Then, trim and cut your salad. Place the romaine, arugula, and chives in a large bowl.
3. Split your zucchini length-wise and scoop out the seeds. Cut your zucchini halves crosswise into half-inch pieces.
4. Next, heat your olive oil in a frying pan over medium heat until it shimmer.
5. Add zucchini into the pan and season with salt and pepper. Saute until it gets browned but still firm
6. Now, combine the cooked zucchini with your salad and mix well. Briefly roast your walnut in the same pan and season with salt and pepper.
7. Lastly, spoon nuts into the salad and drizzle dressing over it. Serve.

Nutritional facts

Fat 12g; Carbohydrate 7g; Protein 8g; calories 144g.

4. Zucchini and Asparagus Salad with Egg

A combination of Asparagus, zucchini, and egg for a fresh and flavourful salad.

Preparation time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Serves: 4

Ingredients

• 1 tablespoon of wholegrain mustard
• 2 zucchini, peeled into ribbons
• 1 head green oak leaf of lettuce
• 4 eggs
• 1 tablespoon of honey
• ½ cup of hazelnuts
• 1 bunch of Asparagus
• ¼ cup of extra virgin olive oil
• 1 cup of frozen peas
• 2 tablespoons of apple cider vinegar

Preparation

1. First, cook your eggs in a saucepan of boiling water for 6 minutes. Refresh under cold water.
2. Then, cook your peas in a saucepan of boiling water for about 2 minutes or until it has heated. Run it under cold water and drain well
3. Next, place your zucchini, peas, Asparagus in a large bowl. Also, combine vinegar, honey, oil, and mustard in a jar. Add seasonings, seal, and shake it well.
4. Now, drizzle half of the dressing over the zucchini mixture and toss to combine.
5. Then, arrange your lettuce on a serving platter, place zucchini on lettuce, sprinkle the hazelnuts. Peel your eggs and cut each into two, put over hazelnuts. Season and drizzle the remaining dressing. Serve

Nutritional facts

Fat 11g; Carbohydrate 9g; Protein 1g; calories 98g.

5.    Garbanzo Beans and Zucchini Salad

 A healthy combination of garbanzo beans and zucchini makes a great meal.  This recipe is quite flavourful and tasty. It takes only five minutes to prepare

Preparation time: 5 minutes

Cook time: 0 minutes

Total time: 5 minutes

Serves: 4

Ingredients

vinaigrette

• ½ teaspoon of salt
• ¼ cup of extra virgin olive oil
• 2 tablespoons of fresh lemon juice
• ¼  teaspoon of freshly ground black pepper

Salad

• 1 cup of garbanzo beans
• 5 romaine lettuce leaves, cut crosswise
• ½ small red onion
• 1-ounce parmesan
• 2 medium zucchini
• ½ cup of frozen corn, thawed

Preparation

1. First, prepare your vinaigrette, whisk lemon juice, salt, pepper, oil in a small bowl.
2. Then, combine red onion, zucchini, corn, lettuce, and garbanzo beans in a large salad bowl.
3.  Drizzle dressing over salad and toss well. Next, garnish it with crumbled parmesan cheese. Serve.

Nutritional facts

Fat 7g; Carbohydrate 7.2g; Protein 1g; calories 102g.

6.    Shrimp Zucchini Salad

Colorful, textured easy shrimp zucchini salad for a perfect keto summer dish

Preparation time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 2

Ingredients

• 2 medium zucchini
• ½ teaspoon of salt
• 15 shrimps
• ½ teaspoon of black pepper
• 2 tablespoons of olive oil
• ¼ cup of lemon juice
• 2 garlic cloves
• 1 teaspoon of dijon mustard
• 2 teaspoon of olive oil
• 3 cups of mixed salad leaves/ lettuce

Preparation

1. First of all, make your dressing. Combine oil, mustard, garlic, lemon in a bowl and whisk lightly.
2. Next, chop your zucchini into large chunks and place it in a bowl. Add little oil, toss, and heat a griddle pan.
3. Then, cook your zucchini in the pan for about 3 minutes per side. They should be lightly charred.
4. After cooking, set it aside and cook the shrimps for 5 minutes in the same pan. Turn them over from time to time.
5. Next, add prawns and salad leaves to your zucchini and drizzle dressing over it. Toss and serve immediately.

Nutritional facts

Fat 19g; Carbohydrate 12g; Protein 13g; calories 261g.

7.    Jicama, Zucchini, and Red Pepper Salad

A combination of fresh vegetables and pepper in few minutes. It is healthy and tasty

Preparation time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

Serves: 4

Ingredients

• 3 tablespoons of red wine vinegar
• ½ teaspoon of ground cumin
• 3 tablespoons of olive or vegetable oil
• 1 teaspoon of sugar
• 1 ½ teaspoon of chopped fresh oregano
• ¼ teaspoon of salt
• 1 garlic clove

Salad

• 1 medium zucchini
• 4 lettuce leaves
• ½ small jicama, peeled
• 1 medium red bell pepper

Preparation

1. First of all, combine sugar, ground cumin, fresh oregano, salt, garlic, oil, red wine vinegar in a jar with a tight lid and shake it well.
2. Then, mix zucchini, jicama, and bell pepper in a large bowl. Pour dressing over mixture and stir gently.
3. Next, arrange your lettuce on a large serving platter and spoon salad mixture over lettuce. Serve.

Nutritional facts

Fat 19g; Carbohydrate 12g; Protein 13g; calories 261g.

These recipes provide you with all the nutrients you need for a healthy life. Zucchini salad recipes are picnic-worthy. Try it out with family, and do not hesitate to share your experience.