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Correo Electrónico
 Only missing the yellow pepper to make this so I doubled up on the red pepper. |
Add a photoI’m on a mission to find great new (to me) recipes using zucchini, and this perky salad was the first to be tried. A healthy colorful side salad, full of summer garden veggies with a refreshing light dressing. It meets my criteria for a “Keeper.” Score One!
Ingredientes
- 1 medium sweet red pepper, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium tomato, seeded and chopped
- 1 medium cucumber, peeled, seeded and chopped
- 1 small zucchini, chopped
- 2 green onions, chopped
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large ripe avocado, peeled and chopped
- 1 tablespoon fresh squeezed lemon juice
Direcciones
- In large bowl combine red and yellow bell peppers, tomato, cucumber, zucchini, green onions and parsley.
- Whisk together the olive oil, vinegar, sugar, salt and pepper. Add dressing to vegetables and toss to coat. Correct seasonings if needed.
- Drizzle lemon juice evenly over avocado and garnish top of salad to serve. (Donât stir them in or they will become mushy.)
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 48 | 75% |
| Total Fat 5.34g | 7% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 201mg | 6% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.86g | 1% |
| Protein 0.88g | 1% |
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