Zucchini Salad

This refreshing Low Carb Mexican Zucchini Salad is a vibrant blend of fresh vegetables and zesty lime, perfect for a light meal or side dish. Packed with nutrients and flavor, it offers a delightful crunch and a burst of spices that evoke the essence of Mexican cuisine.

Ingredients

• Zucchini - 2 medium (approximately 400g)
• Cherry tomatoes - 200g
• Red onion - 1 small (approximately 70g)
• Cilantro - 15g (1/2 cup, chopped)
• Lime juice - 30ml (2 tablespoons)
• Olive oil - 15ml (1 tablespoon)
• Ground cumin - 1g (1/4 teaspoon)
• Salt - 2g (1/2 teaspoon)
• Black pepper - 1g (1/4 teaspoon)
• Avocado - 1 medium (approximately 150g)

Steps

1. Wash and dry the zucchini, then slice them into thin rounds or half-moons.
2. Cut the cherry tomatoes in half, and finely chop the red onion.
3. In a large mixing bowl, combine the sliced zucchini, halved cherry tomatoes, chopped red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper.
5. Pour the dressing over the salad and toss gently to combine all ingredients.
6. Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes and gently fold it into the salad.
7. Serve immediately, or refrigerate for up to 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber, aiding in digestion and promoting a feeling of fullness.

Tags