Raw zucchini salad with lemon and herbs
A refreshing, no-cook salad featuring thinly sliced or ribboned raw zucchini dressed in bright lemon juice and a mix of fresh herbs like mint, dill, or parsley. This light, summery dish is a staple in Mediterranean and Middle Eastern cuisines, often enhanced with olive oil, salt, and sometimes a touch of garlic or cheese.
🍽️ Nutrition at a glance
This dish is very low in calories (roughly 80-120 per serving) and carbohydrates, while providing a good source of vitamin C, potassium, and antioxidants from the zucchini and herbs. It's virtually fat-free unless olive oil is added, in which case it becomes a source of healthy monounsaturated fats.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 2.5 g |
| Carbs | 8 g |
| Fat | 1 g |
| Fiber | 2.5 g |
| Sugar | 3.5 g |
| Sodium | 15 mg |
| Vitamin C | 35 mg |
| Vitamin A | 200 IU |
| Vitamin K | 12 mcg |
| Potassium | 450 mg |
| Manganese | 0.3 mg |
| Folate | 30 mcg |
| Magnesium | 25 mg |
| Phosphorus | 40 mg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of 'crudo' or raw vegetable preparations that highlight peak-season produce. Nutritionally, it's unique for delivering significant hydration and micronutrients with minimal energy density, making it a popular choice for light, nutrient-focused eating.
