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Recipes
Beet and Zucchini Summer Salad
Recipe

12 INGREDIENTS • 4 STEPS • 10MINS

Beet and Zucchini Summer Salad

5.0
3 ratings
A light and delicious summer salad that is also vegan!
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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!
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
Salad
Beet
2
Medium Beets, peeled, chopped
boiled or steamed
Spring Mix Greens
2 cups
Spring Mix Greens
Zucchini
2
Medium Zucchini
Walnut
8
Walnuts, chopped
Olive Oil
1/2 Tbsp
Salt
to taste
Dressing
Garlic
2 cloves
Garlic, minced
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Coconut Vinegar
2 Tbsp
Coconut Vinegar
Nutrition Per Serving
VIEW ALL
Calories
301
Fat
23.0 g
Protein
6.7 g
Carbs
22.7 g
Add to plan
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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!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
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 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 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 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!
step 4 Toss and serve it up!
Tags
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Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Salad
Side Dish
Summer
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