Summary:

Poppy Zucchini Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 1 servings. One portion of this dish contains about 3g of protein, 30g of fat, and a total of 334 calories. For $1.41 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista requires zucchini, garlic, lemon juice, and walnut oil. 1 person were glad they tried this recipe. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Lemon Poppy Seed Zucchini Bread, Lemon Poppy Seed Zucchini Muffins, and Lemon Poppy Seed Zucchini Bread.

Dietary Info:

Ingredients:

• 0.5 tablespoon clear honey - N/A
• 1 teaspoon garlic - N/A
• 1 tablespoon lemon juice - N/A
• 1 teaspoon poppy seeds - N/A
• 1 serving salt and pepper - N/A
• 2 tablespoons walnut oil - N/A
• 180 grams zucchini - N/A

Instructions:

1. Rinse and dry the zucchini.
2. Cut both ends off and grate the zucchini into the long thin strips.
3. Place them in a large salad bowl.
4. Whisk together the walnut oil, lemon juice, honey, crushed garlic, poppy seeds, salt and pepper in a bowl. Toss the zucchini strips with the dressing until combined.
5. Serve as soon as possible.