Zucchini & mint salad recipe


  • Yield: 4 Servings


  • 2 zucchini, cut into thin sticks
  • 3½ oz/100 g green beans, cut into thirds
  • 1 green bell pepper, seeded and cut into strips
  • 2 celery stalks, sliced
  • 1 bunch of watercress
For the Dressing
  • scant 1 cup plain yogurt
  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh mint
  • Black pepper
How to Make It
  1. Cook the thin zucchini sticks and beans in a pan of lightly salted water for 7–8 minutes. Drain, rinse under cold running water, and drain again. Let cool completely.
  2. Mix the zucchini and beans with the green bell pepper strips, celery, and watercress in a large serving bowl.
  3. To make the dressing, combine the yogurt, garlic, and mint in a small bowl. Season to taste with pepper.
  4. Spoon the dressing onto the salad and serve immediately.

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