Marinated Zucchini and Yellow Squash Salad
Yunhee Kim
Ingredients
- 1/2 cup cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon salt, divided
- 3 zucchini (about 1 1/2 pounds)
- 2 yellow squash (about 3/4 pound)
- 1 garlic clove, peeled
- 1/2 cup packed fresh basil leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
Preparation
1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.
2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.
3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.
Print
- Prep Time:
- Yield: Makes 4 servings (serving size: 1 1/4 cups salad, 1 tablespoon basil oil)
Nutritional Information
| Calories per serving: | 159 |
|---|---|
| Fat per serving: | 8g |
| Saturated fat per serving: | 3g |
| Monounsaturated fat per serving: | 4g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 9g |
| Carbohydrates per serving: | 14g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 11mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 271mg |
| Calcium per serving: | 205mg |
This Recipe Is
Health
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