Arugula Salad With Zucchini Recipe

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Arugula Salad With Zucchini
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Ingredients:

Directions:

  1. Mash garlic with a pinch of salt into apaste.
  2. Put paste in small bowl and whisk in lemon juice. Let sit for 10 minutes and whisk in olive oil.
  3. Cut squash into very thin slices, put into a bowl and season with salt and pepper and and toss with 2/3 of the viniagrette. Combine arugula, chives, parsley and capers in a separte bowl, season with salt and pepper and add remaining viniagrette. Layer about a third of the squash in a shallow bowl, scatter about a third of the arugla mixture and sprinkle with a third of the parmesan.
  4. Repeat two-three times.
  5. Garnish with shaved parmigiano.
  6. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.58 Kcal (635 kJ)
Calories from fat 136.15 Kcal
% Daily Value*
Total Fat 15.13g 23%
Cholesterol 0.3mg 0%
Sodium 68.78mg 3%
Potassium 337.11mg 7%
Total Carbs 3.21g 1%
Sugars 0.53g 2%
Dietary Fiber 1.04g 4%
Protein 2.42g 5%
Vitamin C 30.7mg 51%
Iron 1mg 6%
Calcium 42.3mg 4%
Amount Per 100 g
Calories 143.32 Kcal (600 kJ)
Calories from fat 128.73 Kcal
% Daily Value*
Total Fat 14.3g 23%
Cholesterol 0.28mg 0%
Sodium 65.03mg 3%
Potassium 318.73mg 7%
Total Carbs 3.04g 1%
Sugars 0.5g 2%
Dietary Fiber 0.98g 4%
Protein 2.28g 5%
Vitamin C 29mg 51%
Iron 0.9mg 6%
Calcium 40mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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