Zucchini Salad with Mint and Basil Oil

Hoje para Jantar
Zucchini Salad with Mint and Basil Oil


  • 3 medium zucchini
  • 1 lemon (juiced)
  • 1 garlic cloves (medium)
  • 3 tablespoons extra-virgin olive oil
  • 6 basil leaves
  • 10 mint leaves
  • salt
  • pepper
  • pinenuts


  1. 1Rinse basil and mint leaves and pat dry.
  2. 2Pour olive oil over basil leaves and let macerate for 1 hour.
  3. 3Chop mint leaves and place in a salad bowl.
  4. 4Rinse zucchini and cut off ends.
  5. 5Very finely grate zucchini and place in bowl with mint leaves.
  6. 6Drain basil leaves and reserve olive oil.
  7. 7In a mortar, crush garlic and basil leaves and season with a pinch of salt and lemon juice.
  8. 8Add mixture to salad bowl and drizzle with reserved olive oil.
  9. 9Toss salad well, cover with plastic wrap and refrigerate for at least 1 hour, so that flavors blend.
  10. 10To serve, toss salad again and garnish with pine nuts.
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