Zucchini, Corn, and Toasted Almond Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini and corn with toasted almonds tossed in a bright lemon-mint vinaigrette and finished with Parmesan. A quick, refreshing summer side celebrating seasonal produce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 corn cobs ($0.66)
- 3 Tbsp sliced almonds ($0.45*)
- 2 medium zucchinis (about ⅔ lb, $2.04)
- 1 lemon (juiced, $0.58)
- 1 Tbsp fresh mint (minced, $0.59)
- ¼ tsp chili flakes ($0.03)
- ½ tsp black pepper (freshly cracked, $0.05)
- ¾ tsp salt ($0.01)
- 1 Tbsp olive oil ($0.19)
- ½ cup Parmesan cheese (cut into ribbons, $1.35**)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 382mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 111mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.