Lemony Zucchini Slaw - 10g Carbs, 2g Fiber, 6g Sugar
From: cooking.nytimes.com - David Tanis
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest. Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
Servings: 4 - 6
Time: 30 min
1 1/2 lb small zucchini or summer squash, preferably a mix of colors
Salt and pepper
1 Tbsp grated lemon zest
3 Tbsp lemon juice
1 cup plain whole-milk yogurt
1 Tbsp thinly sliced chives
2 Tbsp roughly chopped chervil
2 Tbsp roughly chopped mint
2 Tbsp roughly chopped sorrel
4 oz feta cheese, crumbled, for garnish
3 Tbsp pine nuts, lightly toasted, for garnish
1. Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
2. Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
3. Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.
Nutrition From: https://happyforks.com/analyzer
Nutrition per Serving: 71 Calories, 2g Fat, 1g Saturated Fat, 0g Monounsaturated Fat, 0g Polyunsatured Fat, 0g Trans Fat, 7mg Cholesterol, 579mg Sodium, 10g Total Carbs, 2g Dietary Fiber, 6g Sugars, 4g Protein
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