Naturally Ella · by Erin Alderson
Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 14%
CARBS 43G46% OF CAL
11G FIBER6G ADDED4G INTRINSIC22G OTHER10G TOTAL SUGAR
FAT 23G55% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted zucchini and corn with buckwheat, avocado, goat cheese, and cilantro-lime dressing. A fresh grain salad suitable for picnics or light meals.
mainsaladgrain bowl🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup cooked kasha (toasted buckwheat)
- 1 small zucchini
- 1 ear of sweet corn
- 1 medium sweet pepper
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ripe avocado, cubed
- Goat Cheese, optional
- Juice from 1 lime
- 1/4 cup minced cilantro
- 2 teaspoons honey
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 14%
CARBS 43G46% OF CAL
11G FIBER6G ADDED4G INTRINSIC22G OTHER10G TOTAL SUGAR
FAT 23G55% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 304mg
- Total sugar
- 10g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.