Best 4 Zucchini Mint Salad Recipes

Zucchini Mint Salad: A Refreshing and Vibrant Summer Dish

Escape the ordinary and embark on a culinary journey with our Zucchini Mint Salad, a symphony of flavors that will tantalize your taste buds. This vibrant and refreshing salad is a perfect accompaniment to any summer gathering, backyard barbecue, or light lunch. The combination of crisp zucchini, fragrant mint, tangy feta cheese, and a zesty lemon-tahini dressing creates a harmonious balance of textures and flavors. Dive into this delectable salad and experience a burst of freshness with every bite.

In addition to the classic Zucchini Mint Salad, this article offers a collection of unique and flavorful variations that cater to diverse palates. Explore the tangy delight of the Sumac Zucchini Salad, where the earthy notes of sumac blend seamlessly with the zucchini's sweetness. Indulge in the Mediterranean-inspired Zucchini and Chickpea Salad, a protein-packed dish that combines the nutty flavor of chickpeas with the crunch of fresh vegetables. For a spicy kick, try the Harissa Zucchini Salad, where the warmth of harissa adds a vibrant heat to the mix.

With its versatility and ease of preparation, the Zucchini Mint Salad is a culinary canvas waiting to be explored. Experiment with different herbs, cheeses, and dressings to create your own signature salad. Whether you're a seasoned chef or a novice home cook, this collection of recipes will inspire you to elevate your summer meals with a refreshing and flavorful Zucchini Mint Salad.

Here are our top 4 tried and tested recipes!

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT

Zucchini-and-Fennel Salad With Pecorino and Mint image

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.

Provided by Daniel Patterson

Categories easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 1/4 pounds zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small head fennel, cored and thinly shaved
Juice of 1 lemon, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper

Steps:

Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING

Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing image

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.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup Greek yogurt
1 lemon, zested and juiced
1 long red chile, such as a Fresno chile (about 1 ounce), thinly sliced crosswise
1 bunch mint, leaves torn
Kosher salt and freshly ground black pepper
4 medium zucchini (about 2 pounds), thinly sliced into rounds on a mandoline
1/4 cup pomegranate seeds
1/4 cup shelled pistachios, chopped
Olive oil, for drizzling
Pomegranate molasses, for drizzling

Steps:

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.

QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS

Quinoa Salad with Zucchini, Mint, and Pistachios image

Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed well
1 1/2 cups water
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium zucchini, thinly sliced (about 2 1/2 cups)
1 clove garlic, thinly sliced
3 scallions, thinly sliced (about 1/2 cup)
1/4 cup roasted salted pistachios, chopped
Zest and juice (about 3 tablespoons) of 1 lemon
1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Steps:

Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

ZUCCHINI MINT SALAD

Zucchini Mint Salad image

If you're looking for one more color on the table, here's your answer. It is super easy and takes only 10 minutes!

Provided by Amachan

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 small zucchini, cut into 1/4-inch rounds
1 small yellow squash, cut into 1/4-inch rounds
salt to taste
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh mint
ground black pepper to taste

Steps:

Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 6.7 g, Fat 7.1 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 8 mg, Sugar 1.2 g

Tips:

For the best flavor, use fresh zucchini and mint.
To make the salad more colorful, add some thinly sliced red onion or bell pepper.
If you don't have any lemon juice on hand, you can use white vinegar instead.
To make the salad ahead of time, simply combine all of the ingredients except the mint and toss them with a little olive oil. Cover the salad and refrigerate for up to 24 hours. Just before serving, add the mint and toss again.

Conclusion:

This zucchini mint salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is also a great way to use up any extra zucchini you may have. With its simple ingredients and easy preparation, this salad is sure to become a favorite.