Mediterranean Zucchini Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse zucchini, cut off ends and cut lengthwise into thin slices. Blanche in boiling salted water for 3 minutes, rinse in cold water and drain well. Rinse the tomatoes, quarter and dice finely.
2.
Trim scallions, rinse, cut off ends and cut into thin rings. Mix all prepared ingredients with the olives.
3.
Mix vinegar, oil and salt and pepper to taste into a dressing. Combine with prepared ingredients. Crumble feta and sprinkle over the salad. Pluck basil leaves and sprinkle over the salad before serving.
