When summer comes, I love fruit salads. However, because I follow a low-carb Keto lifestyle, I have to get creative with how I make my fruit salads, like this Apple Zucchini Salad. With warm temps, zucchini are always in abundance.
If you have a garden you know that they are produced faster than you can eat them most times, and if you don’t, they are inexpensive at the grocery store and Farmer’s Market this time of year.
Apple Zucchini Salad is full of fresh, amazing flavor. It will perk up your taste buds, satisfy that desire for a fruit salad, and make a wonderful use of that zucchini you can come by so easily.
This is also a great recipe for barbecues or family get-togethers over the summer. The dressing in this makes the apple and zucchini come together beautifully.
Apple Zucchini Salad
At first glance, you may think that Apple Zucchini Salad might be weird, especially given that I’m asking you to add Mint to it. It’s not weird.
In fact, apples and zucchini work so well together that you may not be able to tell when you’re eating an apple or when you’re eating zucchini in this Apple Zucchini Salad recipe.
The dressing for this is just a few ingredients, but contains a fresh mint that makes a world of difference in the flavor. Both apple and zucchini are very porous fruits and absorb the flavors around them, so they soak in this dressing and make the whole dish delicious.
Once you try this, you will start to think of different ways to use Zucchini and Mint together, because the flavors do actually go together extremely well.
LOOKING FOR MORE DELICIOUS LOW CARB SALAD RECIPES? TRY OUT MY RED ONION ORANGE SALAD RECIPE!
The next time you find yourself swimming in zucchini, or just want a refreshing cold salad for summer, make this Apple Zucchini Salad. I can’t wait for you to try it!
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In the summer when zucchini is plentiful, it can be tough to find creative ways to use it up! This Apple Zucchini Salad is perfect!
- 2 cups julienned apples
- 1 cup julienned zucchini
- 1 cup julienned yellow squash
- toasted walnuts for garnish optional
In a glass jar with a lid, mix together oil, vinegar, sweetener, salt, pepper and chopped mint leaves. Close the lid and shake it well together to emulsify the dressing. You can also do this in a small bowl with a whisk, but I like this method of making dressings in a mason jar since they emulsify quickly—without needing to wash a bowl and whisk. Let the dressing rest while you prepare the vegetables.
Either julienne or spiralize the vegetables and place them in a bowl.
Pour the dressing on the vegetables and toss the salad. This zucchini salad is best served fresh, but it will also keep in the refrigerator for a day or two.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.