Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (29)
Zucchini Salad
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 8%
CARBS 17G26% OF CAL
6G FIBER2G ADDED7G INTRINSIC2G OTHER9G TOTAL SUGAR
FAT 20G70% OF CAL
1G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple raw zucchini salad with pine nuts, fresh basil, chives, lemon, and Parmesan cheese. Light and elegant, it makes a perfect summer side dish that can be made vegan with a simple substitution.
sideamericansaladgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Lemon Vinaigrette (plus 1/4 cup minced shallot mixed in)
- 3 small-medium zucchini
- 1/4 cup toasted pine nuts
- 1 tablespoon chopped chives
- Handful of basil
- Shaved Parmesan (optional)
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 8%
CARBS 17G26% OF CAL
6G FIBER2G ADDED7G INTRINSIC2G OTHER9G TOTAL SUGAR
FAT 20G70% OF CAL
1G SAT18G 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
- 484mg
- Total sugar
- 9g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 711mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.