Zucchini Ribbon Salad with Corn and Tomatoes
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Vanilla and Bean · by Traci York★ 5.0 (4)

Zucchini Ribbon Salad with Corn and Tomatoes

NUTRITION · PER SERVING29M COOK
CAL 9%·PRO 13%
CARBS 21G48% OF CAL
6G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 9G49% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Raw zucchini ribbons with corn and tomatoes, topped with toasted pepitas and a creamy avocado-lime dressing. Fresh, vibrant, and light.

mainamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup (35 grams) Pepitas
  • 1/2 teaspoon Coconut Oil (melted, unrefined cold pressed)
  • 1/4 teaspoon Chipotle Chili Powder (or Smoky Paprika)
  • 1/8 teaspoon Sea Salt
  • 1/2 Avocado (flesh scooped out)
  • 1/2 tablespoon Pickled Jalapeño (chopped, about 3-4 pepper rings)
  • 2 tablespoon Green Onion (white parts, chopped)
  • 1 Small Fist Full of Cilantro
  • 1 tablespoon Fresh Lime Juice
  • 1 Clove Small of Garlic (sliced thin)
  • 1/4 + 1/8 teaspoon Fine Sea Salt
  • 6-8 tablespoons Water (adjust as needed)
  • 1 pound (510 grams) Zucchini (about two medium)
  • 2 cups (240 grams) Sweet Corn Kernals (from about two ears of fresh corn)
  • 1 1/2 cups (215 grams) Cherry Tomatoes (sliced in half)
  • 1/2 cup (15 grams) Green Onion (green parts, about 2 onions)
  • Garnish with chopped cilantro
PREP
20M
SODIUM
251MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.