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Zucchini and Olive Salad

Zucchini and Olive Salad
This Recipe Is:

WebMD Recipe from

How can something that tastes so amazing be so very simple? Guests show up unannounced and you with nothing to put on the table? No problem. You can whip this dish together in under 15 minutes.

  • 3 medium
    zucchini, ends trimmed, and sliced into 1/8-inch rounds
  • 1 tablespoon
    lemon zest
  • 1/2 cup
    Kalamata olives, pitted and very finely chopped
    olive oil
    juice of 1 lemon
  • 1/2 cup
    basil, julienned
    sea salt
  1. Arrange the zucchini in an overlapping pattern either on a rectangular or circular platter.  Scatter the lemon zest and olives evenly over top.  Carefully drizzle with olive oil (use a light hand here, otherwise it will get soggy), and then squeeze lemon juice over the zucchini.  Sprinkle with sea salt and scatter the basil over top.

Inspired by "Bon Appétit"

Nutritional Information

Makes: 4 servings
  • Calories48
  • Carbohydrates7.7 g
    • Dietary fiber2.4 g
  • Cholesterol0 mg
  • Fat2.1 g
  • Sodium278 mg
  • Protein2.1 g
  • Sugars3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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