Spiralized Zucchini Ribbons with Mint, Basil, and Almonds

Image of Jennifer Mosinski
Rated 5.0 based on 5 customer reviews
Spiralized Zucchini Ribbons with Mint, Basil, and Almonds
Spiralized Zucchini Ribbons with Mint, Basil, and Almonds


Mealthy Tip

Walnuts or pine nuts would be great alternates to the almonds, just make sure to toast them first for the beat flavor.

Nutrition Facts

Per Serving: 227 calories; 14g fat; 17.1g carbohydrates; 13g protein; 22mg cholesterol; 540mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 227 Calories from Fat125
% Daily Value*
Total Fat 14g 21%
Saturated Fat4g 22%
Trans Fat0.2g
Polyunsaturated Fat2.2g
Monounsaturated Fat5.7g
Cholesterol 22mg 7%
Sodium 540mg 23%
Total Carbohydrate 17.1g 6%
Dietary Fiber4g 17%
Protein 13g
Vitamin A61% Vitamin C56%
Calcium23% Iron11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

This salad changed my life. Literally. I'd never really sung the praises of raw zucchini, but now I most certainly do. The thin spiralized zucchini slices paired with the mint, basil, and almonds are perfectly complimented by the honey-lemon dressing. Once I started eating this salad I couldn't stop. Next time I might venture into the wild by trying the salad with some pistachios!

Image of Jessica Scott

Jessica Scott says:

We grow fresh mint in your yard, and I love using it in this salad! The almond adds a nice crunch too. This is a really easy, simple salad.

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Jordan Clark says:

Perfect spring "pasta" and great crunch with the almonds. I've made this with ribbons and using the spaghetti blade. I also use just two tablespoons of lemon juice instead of 1/4 cup.

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Monica Allen says:

I used toasted pine nuts and it worked perfectly. Just seemed like that was a better pick since I also used basil pesto made with pine nuts.

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Jeremy Hughes says:

Mint and basil work so well together in this dish. I cut a chiffonade of basil and tossed it in with the zucchini ribbons. I also used toasted pine nuts instead of almonds.