Zucchini Carpaccio Salad Recipe
Recipe By Smitten Kitchen
4.9
13 Rating -
Rate
Vegdiet
35minstotal
35m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Zucchini Carpaccio Salad Recipe
- 0.38 pound Zucchini or a mix of thin summer squash
- 0.31 teaspoon Kosher salt
- 0.13 pound Arugula, stems discarded and leaves cut into 1/2 inch wide strips, or baby arugula
- 1/4 ounce Parmesan, coarsely grated or shaved with a vegetable peeler
- 3/4 tablespoon Olive oil
- 1/4 Juice ne lemon
Nutrition
value
value
153
calories per serving
12 g Fat4 g Protein7 g Carbs6 g FiberOther
Current Totals
- Fat12g
- Protein4g
- Carbs7g
- Fiber6g
MacroNutrients
- Carbs7g
- Protein4g
- Fiber6g
Fats
- Fat12g
Vitamins & Minerals
- Calcium45mg
- Iron2mg
- Vitamin A220mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B951mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E8mg
- Copper45mcg
- Magnesium45mg
- Manganese< 1mg
- Phosphorus78mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Smitten Kitchen