We are just thrilled for all the Farmers’ Markets in all of our towns. Not only are the foods gorgeous, but we are supporting our local farmers. Using the zucchini found at the Farmers’ Market, this salad is perfect as a side dish for hot summer days. With no cooking necessary, we are keeping our energy costs down.
By: Shelly Marie Redmond, Culinary Dietitian, Founder of Skinny Louisiana
We are just thrilled for all the Farmers’ Markets in all of our towns. Not only are the foods gorgeous, but we are supporting our local farmers. However, with our excitement, we may tend to overbuy!
Using the zucchini found at the Farmers Market, this salad is perfect as a side dish for hot summer days. With no cooking necessary, we are keeping our energy cost down.
Farmers’ Market Zucchini Salad:
- Three zucchini, sliced very thin
- One small onion, diced
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice OR lemon balsamic vinegar
- 4 oz feta cheese, crumbled
- 1 tsp Redmond Sea Salt (can eliminate if concerned about sodium levels)
- 1 tsp fresh dill, chopped (optional)
Combine all ingredients in a medium bowl. Cover and refrigerate.
Yield: Eight 1 cup servings
Calories: 97, Total fat: 8.5g, Cholesterol: 0mg, Sodium: 274mg, Total Carbs: 5.2g, Fiber: 1.4g, Protein: 1.6g.
Net Carbs: 3.8g
Purchased a load of vegetables at your local farmers’ market? Be sure to check out our step-by-step Air Fryer Vegetables cooking video playlist with over eight videos showcasing farmers market finds!
Shelly Marie Redmond, MS, RD, LDN, is a keto and anti-inflammatory dietitian who practices out of Eberhardt Physical Therapy. She is passionate about bringing busy individuals the keto, low carb, and anti-inflammatory lifestyle without busting your budget and waistline while keeping your family healthy and happy. She is the author of the Skinny Louisiana cookbook series and is the co-founder of the Migraine and Anti-Inflammatory Institute of the South opening late summer 2020.