Shaved Zucchini Salad with Parmesan Pine Nuts

Gluten Free
Health score
17%
Shaved Zucchini Salad with Parmesan Pine Nuts
40 min.
6
289kcal

Suggestions


Looking for a vibrant and refreshing dish that captures the essence of summer? Look no further than our Shaved Zucchini Salad with Parmesan Pine Nuts! This gluten-free delight is not only quick to prepare, taking just 40 minutes, but also serves as a versatile side dish or a light main course, perfect for any occasion.

Imagine the crisp and tender ribbons of zucchini, delicately seasoned with a zesty dressing of fresh lemon juice and robust extra-virgin olive oil. The nutty aroma of toasted pine nuts adds a delightful crunch, while the coarsely chopped fresh basil infuses the salad with a fragrant burst of flavor. Each bite is enhanced with a touch of freshly ground black pepper and a hint of heat from red pepper flakes, making it a truly tantalizing experience for your palate.

Finish off this beauty with generous shavings of Parmesan cheese, creating a creamy contrast to the freshness of the zucchini. With only 289 calories per serving, this salad is a guilt-free indulgence that beautifully balances flavor and nutrition. Whether it's served alongside grilled meats, as part of a picnic spread, or simply enjoyed on its own, this Shaved Zucchini Salad is bound to impress your family and friends. Dive into this colorful dish and embrace the joys of fresh, wholesome eating!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • teaspoon kosher salt 
  • 0.5 cup basil fresh coarsely chopped
  • tablespoons juice of lemon fresh
  • 0.3 cup olive oil extra virgin extra-virgin
  • servings parmesan 
  • 0.3 cup pinenuts toasted
  • 0.3 teaspoon pepper dried red crushed
  • pounds zucchini trimmed

Equipment

  • bowl
  • whisk
  • peeler

Directions

  1. Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
  2. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick).
  3. Place ribbons in large bowl.
  4. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper.Using vegetable peeler, shave strips from Parmesan wedge over salad.

Nutrition Facts

Calories289kcal
Protein17.99%
Fat72.7%
Carbs9.31%

Properties

Glycemic Index
24
Glycemic Load
0.77
Inflammation Score
-6
Nutrition Score
14.628695591636%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
0.01mg
Luteolin
0.01mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:289.45kcal
14.47%
Fat:24.12g
37.11%
Saturated Fat:6.99g
43.68%
Carbohydrates:6.95g
2.32%
Net Carbohydrates:5.11g
1.86%
Sugar:4.36g
4.85%
Cholesterol:20.4mg
6.8%
Sodium:882.16mg
38.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.43g
26.87%
Manganese:0.82mg
40.8%
Calcium:385.5mg
38.55%
Vitamin C:29.4mg
35.64%
Phosphorus:300.03mg
30%
Vitamin K:25.93µg
24.69%
Vitamin E:2.56mg
17.05%
Vitamin B2:0.26mg
15.17%
Vitamin B6:0.29mg
14.33%
Magnesium:56.53mg
14.13%
Potassium:470.9mg
13.45%
Vitamin A:669.75IU
13.39%
Zinc:1.7mg
11.31%
Folate:42.71µg
10.68%
Selenium:7.13µg
10.18%
Copper:0.18mg
8.79%
Fiber:1.84g
7.35%
Iron:1.28mg
7.14%
Vitamin B1:0.1mg
6.83%
Vitamin B12:0.36µg
6%
Vitamin B3:1.04mg
5.22%
Vitamin B5:0.48mg
4.76%
Source:Epicurious