Zucchini & Orange Salad

HomeClinics & ProgramsELLICSR KitchenZucchini & Orange Salad

Skill Level	Easy

Preparation Time	5 minutes	Total Time	15 minutes
Servings	4	Cost Per Serving	$0.98

3	Small Zucchini
2 tbsp	Fresh Mint, finely chopped
1 tsp	Lemon Juice
1	Orange
2	Radishes, thinly sliced
1 tbsp	Extra Virgin Olive Oil
To Taste	Sea Salt and Freshly Ground Black Pepper

Place the three zucchini in a deep skillet or medium sauce pot, and add enough water to cover. Turn heat up to high and bring the water to a boil.
Immediately turn the heat off and allow the zucchini to sit in the hot water for about 5 minutes.
For the dressing, zest the orange and add the zest to a bowl. Juice the orange and add the orange juice, lemon juice, olive oil, mint, and a pinch of sea salt and black pepper to the bowl. Whisk well.
Remove the zucchini from the water, allow to cool slightly and then slice thinly into circles. Combine with the sliced radishes, dress with the vinaigrette and serve.

PDF link to nutrition facts table for zucchini and orange salad

Radishes are a member of the Brassicaceae family, which also includes cabbage, mustard, horseradish and wasabi. Radishes are related to cruciferous vegetables such as broccoli, cauliflower and kale. Like other cruciferous vegetables, radishes contain a compound called indol-3-carbinol (I3C) that helps prevent and reduce overall inflammation.
Radishes are an excellent source of anthocyanin, an antioxidant that helps prevent damage to cells and may play a role in preventing heart disease.
Zucchini is rich in lutein and zeaxanthin, which are types of antioxidants. Research suggests that lutein may help protect the eyes from macular degeneration, a type of vision loss caused by aging. To get the most antioxidants from your zucchini, eat the skin and enjoy it raw or steamed rather than boiled.