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Zucchini salad

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.
July 29 2017 by , photo by , nutritional review by in Recipes, Side dish

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.
USMetric
6 servingservings

Ingredients

  • 2 lbs 900 g zucchini
  • 2 tbsp 2 tbsp butter or olive oil
  • salt and pepper
  • 3 oz. (¾ cup) 85 g (200 ml) celery stalk, finely slicedcelery stalks, finely sliced
  • 2 oz. (9 tbsp) 55 g (130 ml) chopped scallionchopped scallions
  • 1 cup 240 ml mayonnaise
  • 2 tbsp 2 tbsp fresh chives, finely chopped
  • ½ tbsp ½ tbsp Dijon mustard
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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 a sprinkle of 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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