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SideChef
Recipes
Dairy-Free
Beet and Zucchini Summer Salad

12 INGREDIENTS • 4 STEPS • 10MINS

Beet and Zucchini Summer Salad

Recipe

5.0

3 ratings
A light and delicious summer salad that is also vegan!
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A light and delicious summer salad that is also vegan!
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

10MINS

Total Time

$1.64

Cost Per Serving

Ingredients

Servings
2
us / metric
Ground Black Pepper
to taste
Ground Black Pepper
Salad
Beet
2
Medium Beets, peeled, chopped
boiled or steamed
Spring Mix Greens
2 cups
Spring Mix Greens
Zucchini
2
Medium Zucchini
Walnut
8
Walnuts, chopped
Olive Oil
1 tsp
Olive Oil
Salt
to taste
Salt
Dressing
Garlic
2 cloves
Garlic, minced
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Himalayan Rock Salt
1/2 tsp
Himalayan Rock Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Coconut Vinegar
2 Tbsp
Coconut Vinegar

Nutrition Per Serving

VIEW ALL
Calories
301
Fat
23.0 g
Protein
6.7 g
Carbs
22.7 g
Love This Recipe?
Add to plan
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Beet and Zucchini Summer Salad
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Cooking Instructions

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step 1
In a skillet, heat up Olive Oil (1 tsp). Slice up the Zucchini (2), season with Salt (to taste) and Ground Black Pepper (to taste), and cook them on both sides until crispy.
step 1 In a skillet, heat up Olive Oil (1 tsp). Slice up the Zucchini (2), season with Salt (to taste) and Ground Black Pepper (to taste), and cook them on both sides until crispy.
step 2
Into a large bowl, add the Beets (2), Spring Mix Greens (2 cups), Walnuts (8), and zucchini.
step 2 Into a large bowl, add the Beets (2), Spring Mix Greens (2 cups), Walnuts (8), and zucchini.
step 3
In a small bowl, combine Extra-Virgin Olive Oil (2 Tbsp), Garlic (2 cloves), Himalayan Rock Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Coconut Vinegar (2 Tbsp). Stir them well and pour them on top of the salad.
step 3 In a small bowl, combine Extra-Virgin Olive Oil (2 Tbsp), Garlic (2 cloves), Himalayan Rock Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Coconut Vinegar (2 Tbsp). Stir them well and pour them on top of the salad.
step 4
Toss and serve it up!
step 4 Toss and serve it up!

Tags

Dairy-Free
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Labor Day
Salad
Memorial Day
Side Dish
Summer
Vegetables
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