Description
Raw Zucchini Salad with Creamy Feta Dressing is a fresh, crisp, and vibrant dish featuring thinly sliced zucchini tossed in a rich, tangy feta and Greek yogurt dressing. Light yet flavorful, this no-cook salad is perfect for warm days or as a refreshing side.
Ingredients
- 3 medium zucchini, thinly sliced or shaved into ribbons
- 1/4 small red onion, very thinly sliced
- 1/4 cup toasted pine nuts or chopped walnuts (optional)
- 2 tablespoons chopped fresh parsley or basil
- 1/2 cup crumbled feta cheese
- 1/3 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and thoroughly dry the zucchini, then slice very thinly using a sharp knife or vegetable peeler to create ribbons.
- Place the sliced zucchini and thinly sliced red onion in a large bowl.
- In a separate bowl, combine crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and creamy.
- Pour the dressing over the zucchini mixture and gently toss until evenly coated.
- Sprinkle toasted pine nuts or walnuts and fresh herbs over the top before serving.
Notes
- For less moisture, lightly salt the zucchini and let it sit for 10 minutes, then pat dry before dressing.
- Add halved cherry tomatoes for extra color and sweetness.
- Sprinkle red pepper flakes for a touch of heat.
- For a dairy-free version, use plant-based feta and dairy-free yogurt.
- Add thin cucumber slices for extra crunch.
- Store in an airtight container for up to 2 days and toss gently before serving again.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
