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Zucchini Salad

Screen Shot 2015-04-30 at 8.51.33 AM

Zucchini Salad
By: Gina Van Luven

Zucchini is a member of the squash family and contains lots of Vitamin C (a great antioxidant), folate, lutein, potassium, and vitamin A. It can help prevent against diseases, like scurvy and multiple sclerosis (MS) and is a great food for preventing bruising. It is also anti-inflammatory and can help with inflammatory diseases, like asthma and arthritis. Zucchini contains a lot of water, making it a great food for summer!

4 small or 2 large zucchini
Handful of grape or cherry tomatoes, cut in half
½ lemon – juiced
1 cup olive oil
1 tsp dried coriander or rosemary (can also use mint for a different flavor)
1 tsp garlic salt
½ tsp sea salt

Optional: fresh herbs


  1. Shred or thinly slice all the zucchini (skin included).
  2. Juice half a lemon and put it in a jar.
  3. Add olive oil and spices to jar and shake.
  4. Drizzle over zucchini to taste.
  5. Garnish with fresh herbs, if desired.

NOTE:  You can save the dressing to use again in the future. Be sure to store in refrigerator.


About the author

Sierra recently finished school at Winona State University, with a degree in Public Health. She plans to pursue a career in Health Promotion, where she has the opportunity to use her creative thinking, and passion for wellness, to help improve the overall health and wellbeing of others. In her free time, she enjoys various outdoor activities, and spending time with family and friends.

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