Lentil, Zucchini & Mint Salad
Recipe: #31491
February 21, 2019
Categories: Salads, Vegetable Salad, Diabetic, No Eggs, Vegetarian, Zucchini, more
"From our weekday newspaper The West Australian and their lunchbox special. Times are estimated."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (533.2 g)
- Calories 731.4
- Total Fat - 54.4 g
- Saturated Fat - 6.2 g
- Cholesterol - 0 mg
- Sodium - 949.6 mg
- Total Carbohydrate - 63.6 g
- Dietary Fiber - 11.9 g
- Sugars - 8.5 g
- Protein - 7.3 g
- Calcium - 110.8 mg
- Iron - 3.1 mg
- Vitamin C - 137.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the zucchini, lemon juice and salt in a bowl and using your hands to massage the lemon juice into the zucchini and then add the remaining salad ingredients, then tip into your lunch box.
Step 2
Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
Step 3
Pour the dressing over the salad just before serving and toss well.
Tips
No special items needed.
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