Foodie Crush · by Heidi Larsen★ 4.1 (79)
Zucchini and Fresh Corn Salad
NUTRITION · PER SERVING10M COOK
CAL 28%·PRO 11%
CARBS 15G11% OF CAL
3G FIBER0G ADDED5G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 56G91% OF CAL
10G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A raw salad of thin zucchini and fresh corn kernels dressed in a garlicky lemon basil vinaigrette with goat cheese and pine nuts. Light, fresh, and no cooking required.
sideamericansaladgluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 small or medium zucchini
- 1 small or medium yellow squash
- 1 ear of corn (, shucked and cleaned, with the kernels cut off the cob)
- 1 ounce goat cheese
- Lemon-Basil Vinaigrette (, recipe below)
- Red pepper flakes
- Kosher salt and freshly ground black pepper
- A few leaves of fresh torn basil
- *optional: A few tablespoons of toasted pine nuts
- For the Lemon-Basil Vinaigrette
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh basil (chopped)
- 1 teaspoon Dijon mustard
- 1 clove garlic (, minced)
- Kosher salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 10M
CAL 28%·PRO 11%
CARBS 15G11% OF CAL
3G FIBER0G ADDED5G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 56G91% OF CAL
10G SAT46G 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
- Sodium
- 921mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 429mg
- Calcium
- 53mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 921MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.