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Diet Zucchini Salad

A quick, low-calorie zucchini salad. A light, low-calorie salad of fresh young zucchini is the best choice for healthy eating — and especially for dinner! Quick, simple and delicious! Let's cook with pleasure.

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Diet salad of zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 33 % 3 g
Carbohydrates 56 % 5 g
58 kcal
GI: 100 / 0 / 0
  • Today we're cooking with young zucchini. Think all you can make from them is fritters? Meet our wonderful recipe, and you'll be able to make a very tasty and healthy salad from young zucchini! This diet salad of fresh zucchini with lots of other vegetables can be served either as a side dish for meat or as a dish on its own. Thanks to the dressing it has a zesty flavor, and the health benefits go without saying — it's vitamins on top of vitamins! Young zucchini aren't just smaller; they have thin skin, no seeds and a slightly sweet taste, which goes beautifully with other healthy vegetables. 1. Wash the vegetables well. This is the most important step — protect your health from bacteria and other hazards. 2. Dry them, or just pat them with a paper or cotton towel. 3. Remove the skin, seeds, stems and anything else you don't need. 4. Cut the vegetables as follows: zucchini and pepper into small batons, carrots and cabbage into thin strips, tomatoes into wedges, and chop the herbs very finely. 5. Combine all the chopped vegetables in a salad bowl. 6. Sprinkle with chopped herbs (I use parsley and dill — keeping it standard so as not to overcomplicate, but you can also add any herbs you like). 7. Season with ordinary table salt. 8. Add pepper or any other seasonings to taste. I also add garlic and a so-called "savory salt." 9. Dress the salad with any aromatic oil. You can use plain unrefined sunflower oil, or flaxseed, olive and others. You can also add a very healthful dressing like lemon juice — it gives the salad an unusual flavor, plus vitamins! 10. Let the salad rest for ten or fifteen minutes. 11. Garnish with fresh herbs. 12. Serve! Your salad is ready! Bon appétit! Cook's tip: "If you slice the zucchini and carrots with a vegetable peeler, it looks more interesting and the slices come out thinner."

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Frozen green cabbage, packaged - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Young zucchini - 24  kcal/100g

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