Low-carb zucchini and walnut salad

Low-carb zucchini and walnut salad

Meet your new favorite low-carb meal! This salad is crunchy and nutty, and filled with the gorgeous flavor of sautéed zucchini. It’s perfect for a barbecue, or a Wednesday night!

Low-carb zucchini and walnut salad

Meet your new favorite low-carb meal! This salad is crunchy and nutty, and filled with the gorgeous flavor of sautéed zucchini. It’s perfect for a barbecue, or a Wednesday night!
USMetric
4 servingservings

Ingredients

  • 2 2 zucchini
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper
  • 1 1 head of Romaine lettuce
  • 4 oz. 110 g arugula lettuce
  • ¼ cup 60 ml finely chopped fresh chives or scallionscallions
  • ¾ cup 175 ml chopped walnuts or pecans
Dressing
  • 2 tbsp 2 tbsp olive oil
  • ¾ cup 175 ml mayonnaise
  • 2 tsp 2 tsp lemon juice
  • 1 1 garlic clovegarlic cloves
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp chili powder

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a small bowl, whisk together all ingredients for the dressing. Reserve the dressing to develop flavor while you make the salad.
  2. Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into ½-inch pieces.
  3. Heat olive oil in a frying pan over medium heat, until it shimmers. Add zucchini to the pan, and season with salt and pepper. Sauté until lightly browned but still firm.
  4. Trim and cut the salad. Place the romaine, arugula and chives in a large bowl. Stir in the cooked zucchini.
  5. Roast the nuts briefly in the same pan as the zucchini. Season with salt and pepper. Spoon nuts onto salad, and drizzle with salad dressing.

Tip!

Let your imagination soar! This dressing pairs beautifully with other salads – or even as a refreshingly cool sauce for meat or fish. Make up extra dressing to keep on hand. It stores well for at least 5 days in the refrigerator. The zucchini salad is super flexible too! Try it as the perfect base for hearty grilled beef, chicken or fish.

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13 Comments

  1. Carole
    I paired this with a succulent ribeye steak and the salad was a perfect complement. The smoked chili powder gave the salad a heft that really stood up well to the steak. Thanks for yet another fantastic recipe.
  2. carol
    Just made this and it was lovely, a nice alternative to veg.
  3. Peggy
    Another great recipe. Hubby said this was flat ass delicious.
  4. Nikki
    A very fresh and nice salad. I really like salads that have cooked/fried ingredients thrown in with the fresh salad leaves and vegetables. The dressing was really nice and gave me an opportunity to make some homemade mayo, which I love but don't eat too often as it goes off so quickly compared to store bought.
  5. Tracy
    This is sooo delicious, we top it with chicken. Wondering why it's Moderate and not Keto @ 2g Carbs? Still trying to understand how this is determined. I would LOVE LOVE LOVE it if I could shop the menus and customize my own. Pick and choose a week's worth of meals and then collect the shopping list. Is that in the future, possibly?
  6. Bridgette
    How many grams of fat, protein, and carbs does this recipe contain?
  7. Peter Biörck Team Diet Doctor
    Hi Bridgette

    Sorry but we don't want to promote to much "counting" that's why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    You find the nutritional info by holding your mouse pointer at "Nutrition" at the end of the recipe.

  8. Allison
    Is the garlic minced/sliced/whole? The prep method isn't mentioned in the recipe.
  9. Tracy
    Has the nutritional information been changed on this recipe? I had it written down in my book as 2 carbs/serving. I feel 100% sure that is what I read. Am I crazy or has this been changed/corrected?
  10. Sarah
    Paired this with the garlic chicken and pecan crusted chicken recipes from this site. Both were great accompaniments! Also added some green beans to the salad since I had them on hand. So good!
  11. 1 comment removed
  12. Rebecca
    For anyone else that doesn't understand measuring solids as volumes (and so I remember this later) 3/4 cup/180ml chopped nuts is 110g. No idea about the chives.
  13. Lisa
    15 Tablespoons, almost a full cup, of Mayonnaise....That sounds like a lot. Is that correct?
  14. Scott
    Arugula lettuce is Rocket for those of you in the UK (or anywhere else that uses the term)

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