Food Faith Fitness · by Amelia Mapstone★ 5.0 (2)
Zucchini Salad
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 2%
CARBS 5G13% OF CAL
3G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 16G90% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raw zucchini salad with lemon, olive oil, toasted pine nuts, basil, and Parmesan. A light, fresh side dish ready in 15 minutes.
sidemediterraneansaladgluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium zucchini
- 1 garlic clove (minced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup pine nuts (toasted)
- 4 tablespoons extra virgin olive oil
- 2-3 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
- 1/4 cup Parmesan cheese (shaved (optional))
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 2%
CARBS 5G13% OF CAL
3G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 16G90% OF CAL
2G SAT14G 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
- 15m
- Sodium
- 217mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 7mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.