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RECIPE
12 INGREDIENTS 4 STEPS 10min

Beet and Zucchini Summer Salad

5.0
3 Ratings
A light and delicious summer salad that is also vegan!
Beet and Zucchini Summer Salad Recipe | SideChef
A light and delicious summer salad that is also vegan!
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.
https://www.thefitmediterranean.com/
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
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.
https://www.thefitmediterranean.com/
10min
Total Time
$1.64
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2

Salad

2
Medium Beets , peeled, chopped
boiled or steamed
2 cups
Spring Mix Greens
2
Medium Zucchini
8
Walnuts , chopped
1/2 Tbsp
to taste

Dressing

2 cloves
Garlic , minced
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Coconut Vinegar
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Nutrition Per Serving

VIEW ALL
CALORIES
301
FAT
23.0 g
PROTEIN
6.7 g
CARBS
22.7 g

Cooking Instructions

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Step 1
In a skillet, heat up Olive Oil (1/2 Tbsp) . 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 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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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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