Fit Foodie Finds · by Emily Richter
Zucchini Salad Recipe
NUTRITION · PER SERVING17M COOK
CAL 10%·PRO 4%
CARBS 10G19% OF CAL
2G FIBER1G ADDED3G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 18G81% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and bright zucchini salad with arugula, pine nuts, and a homemade lemon vinaigrette. Quick to prepare and perfect for summer meals.
sideamericansalad🍳 skilletdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3 medium zucchini (thinly sliced into strips)
- 1 small red onion (thinly sliced)
- 1/4 cup chopped dill (de-stemmed)
- 2 green onions (sliced into strips)
- 1/4 cup raw pine nuts
- 1 cup arugula or microgreens
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
At a glance
PER SERVING · TIME 17M
CAL 10%·PRO 4%
CARBS 10G19% OF CAL
2G FIBER1G ADDED3G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 18G81% OF CAL
2G SAT16G 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
- Cook
- 2m
- Sodium
- 150mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 31mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.