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Zucchini Salad with Meyer Lemon Vinaigrette, Pine Nuts, and Fresh Herbs

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This Zucchini Salad with Meyer Lemon Vinaigrette, Pine Nuts and Fresh Herbs is the ultimate summer salad! Bright, cool and refreshing, this tastes even better when you’re sitting outside, soaking up the sunshine!

“Raw zucchini is one of my favorite vegetables to put in a salad. It adds a perfect fresh crunch to anything you put it in and is a great way to use up all the zucchini that floods the market in the summertime. Make sure to slice the zucchini as thin as possible and toss with the dressing just before serving.”

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.”

Further Food Nutritionist Commentary:

Zucchinis are high in antioxidants, fiber, and beta-carotene. Antioxidants help fight free radicals, fiber aids in digestion and beta-carotene can improve eye health and vision.


By Anna Lee

Zucchini Salad with Meyer Lemon Vinaigrette, Pine Nuts, and Fresh Herbs

  • Prep Time:10 Minutes
  • Cook Time:N/A
  • Servings: 4

Ingredients

1/4 cup pine nuts

1/4 cup olive oil

1 teaspoon dijon mustard

1/4 cup meyer lemon juice

1 shallot

3 zucchinis

Handful of fresh soft herbs

1/2 cup parmesan cheese

Pinch of salt and pepper

Instructions

  1. In a small bowl, whisk together 1⁄4 cup of Meyer lemon juice, 1⁄4 cup of olive oil, 1 minced shallot, 1 teaspoon of Dijon mustard, a big pinch of salt, and a pinch of black pepper.
  2. Place 3 thinly sliced zucchinis in a big bowl, followed by 1⁄4 cup of toasted pine nuts, a handful of chopped soft herbs such as basil or chives, and a sprinkle of freshly grated Parmesan cheese.
  3. Add a drizzle of the dressing and toss well. Taste for salt and pepper and serve.
  4. TIP: Meyer lemon juice adds a floral element to the dressing. If you can’t easily find Meyer lemons, use regular lemons.
In a small bowl, whisk together 1⁄4 cup of Meyer lemon juice, 1⁄4 cup of olive oil, 1 minced shallot, 1 teaspoon of Dijon mustard, a big pinch of salt, and a pinch of black pepper. Place 3 thinly sliced zucchinis in a big bowl, followed by 1⁄4 cup of toasted pine nuts, a handful of chopped soft herbs such as basil or chives, and a sprinkle of freshly grated Parmesan cheese. Add a drizzle of the dressing and toss well. Taste for salt and pepper and serve. TIP: Meyer lemon juice adds a floral element to the dressing. If you can’t easily find Meyer lemons, use regular lemons.

Nutrition Information

Per Serving: Calories: 272; Total Fat: 22 g; Saturated Fat: 4 g; Monounsaturated Fat: 11 g; Polyunsaturated Fat: 2 g; Cholesterol: 11 mg; Sodium: 289 mg; Potassium: 490 mg; Carbohydrate: 14 g; Fiber: 2 g; Sugar: 5 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 50%; Vitamin A: 48%; Iron: 3%; Calcium: 111%

Try adding a sprinkle of Further Food Superfood Turmeric for an extra anti-inflamatory boost!

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