Low Carb Zucchini salad


2 lbs zucchini
2 tbsp butter or olive oil
salt and pepper
3 oz. celery stalks, finely sliced
2 oz. chopped scallions
1 cup mayonnaise
2 tbsp fresh chives, finely chopped
½ tbsp Dijon mustard


1Peel and cut the zucchini into pieces that are about half an inch (1-1.5 cm) thick. Use a spoon to remove the seeds. Place in a colander and add salt. Leave for 5-10 minutes and then cautiously press out the water.
2Fry the cubes in butter for a couple of minutes over medium heat. They should not brown, just slightly soften. Set aside to cool.
3Mix the other ingredients in a large bowl and add the zucchini once it's cool.

Helpful Hints:

Prep 5 Min
Cook 15 Min
6 Servings
You can prepare the salad 1-2 days ahead of time; the flavors only enhance with time.
For tasty variety, go ahead and add a chopped hard boiled egg! Or try this jazzed up version—our Zucchini Salad with Eggs.
Zucchini stands in for potatoes in this low-carb makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs! Perfect for picnics and barbecues.

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