Beet and Zucchini Summer Salad

12 INGREDIENTS • 4 STEPS • 10MINS

Beet and Zucchini Summer Salad

Name: Beet and Zucchini Summer Salad
Total time: PT600.0S
Yield: 2
Ingredients: 2 Beet; 80 gram Spring Mix Greens; 2 Zucchini; 8 Walnut; 1/2 tablespoon Olive Oil; to taste Salt; to taste Ground Black Pepper; 2 clove Garlic; 2 tablespoon Extra-Virgin Olive Oil; 1/2 teaspoon Himalayan Rock Salt; 1/4 teaspoon Ground Black Pepper; 2 tablespoon Coconut Vinegar

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!

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

10MINS

Total Time

$1.64

Cost Per Serving

Ingredients

Servings

2

us / metric

to taste

Nutrition Per Serving

VIEW ALL

Calories

301

Fat

23.0 g

Protein

6.7 g

Carbs

22.7 g

Love This Recipe?

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Beet and Zucchini Summer Salad

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

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 Simply Organic® 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), Simply Organic® 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!

Beet and Zucchini Summer Salad

5.0

10MINS

$1.64

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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