Forktionary

Nutmeg Zucchini Salad Recipe

Experience the vibrant flavors of Paris with this quick and easy Nutmeg Zucchini Salad, adapted from Charlotte Puckette and Olivia Kiang-Snaije's "The Ethnic Paris Cookbook." This refreshing salad features the surprising yet delightful combination of nutmeg and zucchini, tossed in a zesty lemon-herb vinaigrette. Perfect as a light lunch, side dish, or a unique appetizer!

Prep Time 5 mins
Cook Time 10 mins
Calories 64.8 kcal
Protein 3g
Rating 5.0 (2 Reviews)
Nutmeg Zucchini Salad 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nutmeg Zucchini Salad

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How to Make Nutmeg Zucchini Salad

  1. In a medium bowl, whisk together 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cumin, 1 clove minced garlic, 2 tablespoons fresh lemon juice, 4 tablespoons olive oil, and freshly ground black pepper to taste.
  2. Using a box grater or food processor, grate 2 medium zucchini (about 2 cups).
  3. Just before serving, add the grated zucchini to the bowl with the dressing.
  4. Gently toss to coat the zucchini evenly with the dressing.
  5. Taste and adjust seasoning as needed. Serve immediately for optimal freshness and flavor.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

13g

Fat

3g

Carbs

1g

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Starters Appetizers & Snacks Salads Lunch Sweets & Sides Side Dishes European French Healthy Vegetarian Vegan Gluten Free Summer Recipes 30 Minutes Or Less

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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Salads Side Dishes Vegetables African French Easy European Moroccan Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Squash 3 Steps Or Less