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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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/

A light and delicious summer salad that is also vegan!

10MINS

Total Time

$1.64

Cost Per Serving

Ingredients

Servings

2

us / metric

to taste

Ground Black Pepper

Salad

2

Medium Beets, peeled, chopped

boiled or steamed

2 cups

Spring Mix Greens

2

Medium Zucchini

8

Walnuts, chopped

2 tsp

Olive Oil

to taste

Salt

Dressing

2 cloves

Garlic, minced

2 Tbsp

Extra-Virgin Olive Oil

as needed

Himalayan Rock Salt

as needed

Ground Black Pepper

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

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!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

In a skillet, heat up Olive Oil (2 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 3

In a small bowl, combine Extra-Virgin Olive Oil (2 Tbsp), Garlic (2 cloves), Himalayan Rock Salt (as needed), Ground Black Pepper (as needed), and Coconut Vinegar (2 Tbsp). Stir them well and pour them on top of the salad.

step 4

Toss and serve it up!