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RECIPE
12 INGREDIENTS4 STEPS10MIN

Beet and Zucchini Summer Salad

5.0
3 Ratings
Beet and Zucchini Summer Salad Recipe | SideChef
Beet and Zucchini Summer Salad Recipe | SideChef
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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

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

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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!
SAVE

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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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