Zucchini Salad with Feta and Mint

I'm no longer running away from those who try to serve me zucchini 😂 (first clickbait line, done 😜) I was always more accustomed to eating zucchini in a cooked form: be it pancakes, vegetable stew, or casserole. But I saw this salad somewhere online, and it became one of my favorites during zucchini season. The combination of young sweet zucchini with salty cheese and fresh mint is the perfect low-calorie, balanced summer salad. So, let's get cooking ☺️

Ingredients

• 300g (about 10.5 oz) of young zucchini
• 50g (about 1.75 oz) of feta
• 1 sprig of fresh mint
• flax seeds
• 2 tablespoons of odorless oil
• 1 tablespoon of lemon juice
• 1 tablespoon of Dijon mustard
• 0.5 teaspoon of honey
  

Preparation

1. Slice the zucchini into long thin strips using a special grater attachment or a vegetable peeler. It's important to get these thin strips as they will marinate well and be very tender in texture.

   

2. Prepare the dressing. In a bowl, mix together oil, lemon juice, mustard, and honey until you achieve a uniform emulsion. As for salt, I don't use it here; the cheese is salty enough for me. However, if you prefer a saltier taste, feel free to add a pinch of salt to the sauce.

   

3. Finely chop the mint leaves and add them to the sliced zucchini. Pour the dressing over them, mix well, and let them sit for 5-10 minutes.

   

4. Then it's simple, plate the salad, top it with feta, and sprinkle with flax seeds.

   

And that's it, a light and fresh salad is ready, enjoy ☺️