Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (8)
Zucchini Veggie Salad with Avocado Dill Dressing
NUTRITION · PER SERVING17M COOK
CAL 5%·PRO 2%
CARBS 4G15% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 10G83% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful chopped vegetable salad with chickpeas and creamy avocado-dill dressing. Fresh, light, and vegan, it's a perfect summer side or light meal.
sideamericansaladbeans⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 20 fresh green beans
- 1 cup chickpeas, drained and rinsed ((skip for whole30 + paleo))
- 1/2 large red bell pepper
- 1/2 large English cucumber
- 1 small zucchini
- 1/2 small yellow summer squash
- 1/4 cup extra virgin olive oil
- 2 TBSP red wine vinegar or apple cider vinegar
- 2 TBSP Dijon mustard
- 1/4 ripe avocado
- 1 clove garlic, minced
- 1 TBSP chopped green onion
- 1/2 tsp fresh chopped dill (plus extra to garnish)
At a glance
PER SERVING · TIME 17M
CAL 5%·PRO 2%
CARBS 4G15% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 10G83% OF CAL
1G SAT9G 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
- 111mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 15mg
- Iron
- 0.25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.