Per serve. 1186 kilojoules, 6g protein, 25g total fat (3g sat fat), 6g carbohydrate (5g sugar), 6fibre, 2mg sodium
1. To make tahini dressing, combine ingredients, except olive oil, in a small bowl. Still in 1 tbsp water until well combined. Gently stir in olive oil. Season.
2. Heat oil in a large non-stick frying pan on high. Cook zucchini, in batches, tossing occasionally, for 2-3 mins, until tender. Transfer zucchinito a large bowl. Season.
3. Add lemon juice and chilli. Toss to combine.
4. Cook beans in a medium saucepan of boling water for 1 min, until bright green and tender. Drain and refresh under cold water. Drain and ad to zucchini.
5. Arrange salad greens in a large shallow serving bowl. Scatter over zucchini mixture and semi-dried tomatoes and mint, if you like. Drizzle tahini dressing over salad. Serve.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 141 | ||
Calories from Fat: 72 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.1mg | 1 % | |
Potassium 727.3mg | 19 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 10.7g | ||
Protein 5.4g | 8 % | |
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: 141
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