Zucchini salad

Zucchini stands in for potatoes in this low-carb makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs! Perfect for picnics and barbecues.
Zucchini stands in for potatoes in this low-carb makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs! Perfect for picnics and barbecues.

Ingredients

6 servingservings
USMetric
  • 2 lbs 900 g zucchini
  • 2 tablespoons 2 tablespoons butter or olive oil
  • salt and pepper
  • 3 oz. 75 g celery stalk, finely slicedcelery stalks, finely sliced
  • 2 oz. 50 g chopped scallionchopped scallions
  • 1 cup 225 ml mayonnaise
  • 2 tablespoons 2 tablespoons fresh chives, finely chopped
  • ½ tablespoon ½ tablespoon Dijon mustard

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Peel and cut the zucchini into pieces that are about half an inch (1-1.5 cm) thick. Use a spoon to remove the seeds. Place in a colander and add salt. Leave for 5-10 minutes and then cautiously press out the water.
  2. Fry the cubes in butter for a couple of minutes over medium heat. They should not brown, just slightly soften. Set aside to cool.
  3. Mix the other ingredients in a large bowl and add the zucchini once it's cool.

Tip!

You can prepare the salad 1-2 days ahead of time; the flavors only enhance with time.

For tasty variety, go ahead and add a chopped hard boiled egg! Or try this jazzed up version—our Zucchini Salad with Eggs.

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