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Zucchini Mint Salad


  • 6 small zucchini, cut into 1/4-inch rounds

  • 6 small yellow squash, cut into 1/4-inch rounds

  • salt to taste

  • 1/4 cup and 2 tablespoons extra virgin coconut oil

  • 1/4 cup and 2 tablespoons freshly squeezed lemon juice

  • 1/4 cup and 2 tablespoons chopped fresh mint

  • ground black pepper to taste

Total Time: 15 min Prep: 10 min Cook: 0 min
Yield: 12 Level: easy


  1. Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
  2. Drizzle zucchini and yellow squash with extra virgin coconut oil and lemon juice and sprinkle with mint; season with black pepper.