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RECIPE
11 INGREDIENTS4 STEPS10MIN

Beet and Zucchini Summer Salad

5.0
3 Ratings
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197 Saved
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A light and delicious summer salad that is also vegan!

10MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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Salad
1/2 Tbsp
2
Medium  Zucchini
to taste
Salt and Pepper
2
Medium  Beets
boiled, peeled and chopped
2 cups
Spring Mix Greens
8
Walnuts
chopped
Dressing
2 Tbsp
Extra-Virgin Olive Oil
2 cloves
minced
2 Tbsp
Coconut Vinegar
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Nutrition Per Serving
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CALORIES
301
FAT
23.0 g
PROTEIN
6.7 g
CARBS
22.7 g

Directions

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Step 1
In a skillet, heat up Olive Oil (1/2 Tbsp) . Slice up the Zucchini (2) , season with Salt and 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 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!

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197 Saved
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Nutrition Per Serving
Calories
301
% Daily Value*
Fat
23.0 g
29%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.7 g
8%
Fiber
6.4 g
23%
Sugars
13.4 g
--
Protein
6.7 g
13%
Sodium
703.4 mg
31%
Vitamin D
--
--
Calcium
111.1 mg
9%
Iron
2.9 mg
16%
Potassium
1069.8 mg
23%
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