Zucchini and Olive Salad

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Zucchini and Olive Salad

By Dana Treat
WebMD Recipe from Foodily.com

How can something that tastes so amazing be so very simple? Guests show up unannounced and you with nothing to put on the table? No problem. You can whip this dish together in under 15 minutes.

Ingredients

3 medium zucchini, ends trimmed, and sliced into 1/8-inch rounds
1 tbsp. lemon zest
½ cup Kalamata olives, pitted and very finely chopped
Olive oil
Juice of 1 lemon
½ cup basil, julienned
Sea salt

Instructions

Arrange the zucchini in an overlapping pattern either on a rectangular or circular platter.  Scatter the lemon zest and olives evenly over top.  Carefully drizzle with olive oil (use a light hand here, otherwise it will get soggy), and then squeeze lemon juice over the zucchini.  Sprinkle with sea salt and scatter the basil over top.
Inspired by "Bon Appétit"
Total Servings: 4

Nutritional Information Per Serving

Calories: 48
Carbohydrates: 7.7 g
Cholesterol: 0 mg
Fat: 2.1 g
Fiber: 2.4 g
Sodium: 278 mg
Protein: 2.1g
Sugar: 3.0 g