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Lemon Zucchini and Cucumber Salad

Read Reviews (8)

"A very healthy, simple salad that works well next to a filet of steak or grilled tuna melt. Amount of vinegar and oil may be adjusted to taste." — Sarah B.

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 zucchini, sliced into rounds
1 cucumber, peeled and thinly sliced
1/3 cup balsamic vinegar
3 tablespoons olive oil

1 tablespoon lemon juice
salt and pepper to taste
1 twist lemon peel for garnish

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Directions

Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.
In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel.

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We were a bit sceptical, but I had all the ingredients on hand, and an abundance of cucumbers and zucchinis from the garden, so we gave it a try. The salad was very easy to make and it was delicious! I did make two minor changes...I peeled the zucchini and I add a bit of mince garlic. The touch of lemon flavor mixed with the strong taste of the balsamic vinegar are interesting and really very tasty. We will definitely make this one often but next time we need a double batch because this batch was gone in minutes!

—lakeview

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Most Helpful Critical Review

Feb 21, 2008

I personally didn't love it but my guestss thought it was an interesting dish.

—kturner120

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12 Ratings

Aug 04, 2010

This was definitely an interesting dish. I had all the ingredients, so I gave it a try. If I make it again, I will not steam the zucchini quite as long. I steamed it for just 3 minutes, but would have preferred it a bit crisper. The directions don't say whether to slice it thickly or thinly, so that can definitely affect your outcome. I sliced all the veggies to the same thickness. The balsamic and lemon work very well together.

—Pam-3BoysMama

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Jun 16, 2010

I substituted red wine vinegar, because I do not like balsamic. It was wonderful! I might try adding a little more lemon next time, to see what happens.

—Cydonia

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Jun 18, 2011

It was pretty good but I would probably recommend adding onion to it for a little extra zip. I think it was a little bland.

—penniesfromheaven

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Aug 13, 2010

just ok, flavour not so much.....

—junyb

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Mar 24, 2010

way too much balsamic for this amount of veggies, pretty bland dish

—Rebecka52

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Sep 14, 2011

This was pretty good. I didn't cook the zucchini or peel the cucumber, and I cut the balsamic vinegar down to 1/4 cup, but next time I will use 1/8 cup. I also cut the olive oil down to one tablespoon.

—kellieann

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Nutrition

Calories
119 kcal
6%

Carbohydrates
7 g
2%

Cholesterol
0 mg
0%

Fat
10.3 g
16%

Fiber
0.9 g
3%

Protein
1 g
2%

Sodium
108 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Zucchini and Cucumber Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 119
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
** Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 108mg 4 %
Potassium 223mg 6 %
Total Carbohydrates 7g 2 %
Dietary Fiber 0.9g 3 %
Protein 1g 2 %
Sugars 4.7g
Vitamin A 3 %
Vitamin C 20 %
Calcium 3 %
Iron 5 %
** Thiamin 5 %
** Niacin 3 %
** Vitamin B6 8 %
** Magnesium 5 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.