Zucchini Salad Recipe

Summary

Preparation Time3 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings2
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Zucchini1 , thinly sliced
 Red onion1 , thinly sliced
 Tomatoes2 , thinly sliced
 Olive oil3 Tablespoon
 Wine vinegar/Apple cider1 Tablespoon
 Lemon juice2 Tablespoon
 Garlic powder1⁄4 Teaspoon
 Dill weed1⁄4 Teaspoon
 Chopped fresh basil/1 teaspoon dried-leaf basil1 Tablespoon
 Roasted unsalted sunflower seeds1 Tablespoon

Nutrition Facts

Serving size

Calories 319 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 19.9 mg0.8%

Total Carbohydrates 18 g6.1%

Dietary Fiber 4.9 g19.7%

Sugars 10.5 g

Protein 5 g10.1%

Vitamin A 33.3% Vitamin C 76.2%

Calcium 7.4% Iron 10%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Take a salad bowl and line zucchini, red onion and tomatoes as alternate layers.
2. Take a cup, add apple cider or wine vinegar, oil, garlic powder, lemon, basil and dill weed and blend well.
3. Pour the oil mixture on zucchini mixture.
4. Sprinkle sunflower seeds on top.
5. Cover and place in the refrigerator till served.

SERVING
6. Spoon onto individual plates and serve.
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