Oh My Veggies · by Nicole
Zucchini Noodle Salad
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 7%
CARBS 11G20% OF CAL
4G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 20G80% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A raw zucchini noodle salad with tomatoes, mint, arugula, and a lemon vinaigrette topped with toasted sunflower seeds. Vegan and refreshing.
mainsaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini
- 1/4 tsp sea salt
- 3 roma tomatoes (finely chopped)
- 1 cup yellow and red grape or cherry tomatoes (quartered)
- 6 spring onions (finely chopped)
- 2 cups rocket leaves (arugula)
- leaves big handful of mint (roughly torn)
- 1/3 cup sunflower seeds (toasted)
- DRESSING:
- 1/4 cup extra virgin olive oil
- 1 clove garlic (finely minced)
- 1 1/2 tbs lemon juice
- 1 tbs balsamic vinegar
- 1 tbs white wine vinegar
- 2 tsp dijon mustard
- salt and pepper
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 7%
CARBS 11G20% OF CAL
4G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 20G80% OF CAL
3G SAT17G 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
- 20m
- Sodium
- 310mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.