Cold Zucchini Salad
The Preparation
- 16 ounces zucchini
- Salt, to taste
- 1 tablespoon butter
- Pepper, to taste
- 1.5 ounces celery, sliced
- 1 ounce green onion, chopped
- 0.5 cups mayonnaise
- 1 tablespoon chopped chives
- 1 teaspoon Dijon mustard
The Execution
- 1. Peel the zucchini and then slice in half length-wise. Use a spoon to scrape out the seeds of the zucchini. Chop zucchini into half-inch slices. Place the zucchini in a colander with salt to draw the water out. Leave for 5-10 minutes and then lightly press remaining water out of the zucchini.
- 2. Quickly sautee the zucchini in a pan with butter over medium heat. Season with salt and pepper to taste. Cook the zucchini until slightly softened, about 2-3 minutes. Remove from the heat and set aside to cool.
- 3. Once the zucchini is cooled, mix together the remaining ingredients into a bowl and serve.
Notes
This makes a total of 3 servings of Cold Zucchini Salad. Each serving comes out to be 469 Calories, 47.8g Fats, 5.2g Net Carbs, and 3.7g Protein.