Adapted from the Blood Sugar diet - lunch recipe 270 calories
Wash and trim zucchinis, removing both ends. Cut in half then peel into strips (avoiding seed centre if preferred).
Place in a bowl and toss with salad leaves, raspberries, pepitas and torn mint leaves.
Dice the feta into small cubes and sprinkle through the salad.
Mix olive oil and balsamic together and drizzle over.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 242 | ||
Calories from Fat: 134 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 35.6mg | 11 % | |
Sodium 491.9mg | 17 % | |
Potassium 757.2mg | 20 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 12.4g | ||
Protein 11.6g | 17 % | |
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: 242
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