Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Zucchini Herb Salad with Walnuts
Clean the zucchini, wash and cut lengthwise into fine strips with a peeler. Wash parsley and mint, shake dry and chop leaves coarsely. Coarsely chop walnuts. Rinse lemon, rub dry, grate peel and squeeze out juice.
Heat oil in a frying pan. Sauté zucchini strips in it over medium heat for 4-5 minutes, turning regularly. Remove from pan and season lightly with salt and pepper. Mix in lemon zest and lemon juice, add herbs and walnut pieces, and season everything with allspice. Serve zucchini and herb salad lukewarm.
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
Healthy, because
Walnuts are a good source of vitamin E, which has an antioxidant effect and protects our cells from stress and environmental influences. Eugenol essential oil in allspice provides an intense aroma and a calming effect.
Even smarter
If you don't like mint, you can replace the herb with more parsley or with basil.