Low Carb Zucchini “Courgettes” Salad
Yield:
6
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Zucchini stands in for potatoes in this low-carb makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs! Perfect for picnics and barbecues.
Ingredients
- 900 g zucchini
- 2 tbsp butter or olive oil
- salt and pepper
- 75 g celery stalks, finely sliced
- 50 g chopped scallions
- 225 ml mayonnaise
- 2 tbsp fresh chives, finely chopped
- ½ tbsp Dijon mustard
Instructions
- Peel and cut the zucchini into pieces that are about half an inch (1-1.5 cm) thick. Use a spoon to remove the seeds. Place in a colander and add salt. Leave for 5-10 minutes and then cautiously press out the water.
- Fry the cubes in butter for a couple of minutes over medium heat. They should not brown, just slightly soften. Set aside to cool.
- Mix the other ingredients in a large bowl and add the zucchini once it's cool.
Notes
Tip! You can prepare the salad 1-2 days ahead of time; the flavors only enhance with time. For tasty variety, go ahead and add a chopped hard-boiled egg!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 320Total Fat 33gCarbohydrates 6gProtein 2g
Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.
