Try this Summer Squash Salad recipe, or contribute your own.
Suggest a better descriptionTrim end from zucchini and cut into 2 inch pieces.
Slice pieces of zucchini length ways on the julienne blade of a mandolin, rotating them as you slice so that you come up with a julienne of the outer peel and some of the flesh, but without the seeds and the central core.
Put into a bowl. Whisk lemon juice with shallots, salt and pepper.
Whisk in oil and add herbs.
Toss vegetable julienne with dressing, taste, and adjust seasoning.
Divide on individual serving plates and garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 94 | ||
Calories from Fat: 83 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.9mg | 1 % | |
Potassium 66.1mg | 2 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.2g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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