FeelGoodFoodie · by Yumna Jawad★ 5.0 (92)
Zucchini Salad Recipe
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 9%
CARBS 5G9% OF CAL
1G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 22G88% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raw zucchini ribbons tossed with walnuts, parmesan, and a bright lemon vinaigrette. Crisp and fresh, it pairs well with grilled proteins or serves as a light lunch on warm days.
sideamericansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- ½ medium shallot (minced)
- 1 lemon (zested and juiced)
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ cup extra virgin olive oil
- Kosher salt (to taste)
- black pepper (to taste)
- 2 medium zucchinis (ends trimmed)
- ⅓ cup toasted walnuts
- ⅓ cup shaved Parmesan cheese
- Fresh basil (for garnish)
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 9%
CARBS 5G9% OF CAL
1G FIBER1G ADDED1G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 22G88% OF CAL
4G 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
- 499mg
- Total sugar
- 2g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 78mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.