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I wish I could say that I make this salad all the time, but in truth it was thrown together from bits and pieces in the fridge leftover from other meals! But I love the crunchiness and vitality of it – the mint gives it all such a lift.
The zucchini I prepared with a julienne peeler (like for making zoodles), slicing until I reached the seeds. Then I cut the strips into matchstick lengths.
I then added chopped fresh mint and some crumbled feta cheese. I gave it a very light dressing of olive oil, lemon juice, and black pepper. And like a lot of salads – this was even better the next day! I’ll definitely be combining these ingredients again in the future.