Zucchini and Edamame Salad - Minty Lemon Vinaigrette
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: Zucchini Salad
Prep Time: 10 minutes minutes
Servings: 4 Servings
Calories: 171kcal
Print Recipe
- 1/3 cup olive oil
- Juice of 1 lemon
- 1 teaspoon grainy or Dijon mustard
- 1 teaspoon red wine or apple cider vinegar
- 1 teaspoon honey
- 2 tablespoons minced mint leaves
- A pinch of black pepper and salt
Place olive oil, lemon juice, vinegar, mustard, and honey in a bowl and whisk until combined.
Stir in the mint leaves and pepper.
Notes:
- If you're not a big fan of mint, you can substitute basil.
- You may want to make a double batch of the dressing. It makes a wonderful dip for bread, and you may want to drizzle a little extra on your salad.
Calories: 171kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 15mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 0.3mg