Zucchini Salad

4
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"Recipe source: Cooking Light (August 2018)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (305.8 g)
  • Calories 298.3
  • Total Fat - 17.4 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 5.4 mg
  • Sodium - 519.2 mg
  • Total Carbohydrate - 31.4 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.4 g
  • Protein - 7.2 g
  • Calcium - 115.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 34.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400 degrees F. Brush uncut sides of pita rounds with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place directly on oven rack and bake for 5 minutes or until crispy; cool slightly ( 5 minutes) and then slice into triangles and set aside.

Step 2

Using a peeler, peel strips from the zucchini to measure 1 cup. Toss zucchini strips with 1 1/2 teaspoons of the chipotle chiles and let stand at room temperature for 10 minutes.

Step 3

In a cup or bowl whisk together the lime juice and 1 tablespoon of chipotle chiles; gradually whisk in 3 tablespoons of oil.

Step 4

In a large bowl toss together the next 3 ingredients (-tomatoes) with the dressing and season with salt and pepper. Divide among 4 bowls and top with zucchini strip mixture, pita triangles, sour cream, pipettes and scallions.

Tips & Variations


No special items needed.

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