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Zucchini, Feta, and Nut Salad

Who said salads were boring? Get ready for an explosion of flavor and freshness with our Marinated Zucchini Salad with Feta Cheese and Nuts! 🥒🧀 Nuts like macadamia nuts, hazelnuts, and pine nuts not only add a delicious crunch but are also an excellent source of healthy fats, protein, fiber, and a variety of essential vitamins and minerals. Additionally, they help reduce the risk of heart disease, improve brain health, and regulate blood sugar. So, enjoy this salad knowing you're also taking care of your well-being! 😋

Created by:
1 hr 50 mins
Easy
4 SERVERS

Nutrition per serving

Energy

131.75 kcal

Fat

11.06 g

Saturates

2.71 g

Carbs

12.97 g

Sugars

3.8 g

Fiber

1.72 g

Protein

3.77 g

Salt

270 mg

Nutrition per serving

Energy

131.75 kcal

Fat

11.06 g

Saturates

2.71 g

Carbs

12.97 g

Sugars

3.8 g

Fiber

1.72 g

Protein

3.77 g

Salt

270 mg
0%

PREP TIME

50 mins

0%

COOK TIME

45 mins

0%

TOTAL TIME

1 hr 50 mins

Ingredients

Method

    1. Slice the zucchinis using a peeler or mandoline (they should be very thin slices). Place it in a bowl and add a crushed garlic clove, a pinch of salt, and the juice of one lemon. Let it marinate, covered, in the refrigerator for at least an hour and a half.
    2. After this time, remove the garlic clove and drain the zucchini. Pat the zucchini slices dry with paper towels and arrange them on a plate or in a salad bowl. Crumble feta cheese on top.
    3. Toast the macadamia nuts and hazelnuts, then chop them. Add them along with the pine nuts and raisins to the salad. Finish with some chopped basil leaves and a drizzle of olive oil.

Tips

If you want to turn this salad into a main dish, you can add a grilled tuna steak tataki-style or a baked chicken breast.

Ingredients

Method

    1. Slice the zucchinis using a peeler or mandoline (they should be very thin slices). Place it in a bowl and add a crushed garlic clove, a pinch of salt, and the juice of one lemon. Let it marinate, covered, in the refrigerator for at least an hour and a half.
    2. After this time, remove the garlic clove and drain the zucchini. Pat the zucchini slices dry with paper towels and arrange them on a plate or in a salad bowl. Crumble feta cheese on top.
    3. Toast the macadamia nuts and hazelnuts, then chop them. Add them along with the pine nuts and raisins to the salad. Finish with some chopped basil leaves and a drizzle of olive oil.

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