On the table in: 15 minutes
Serves: 4
Origin: Mediterranean
Ingredients:
Nutritional Information
Per serving: 556 calories; 8g net carbs; 8g protein; 54g fat; 7g fibre
Instructions:
- In a small bowl, whisk together all ingredients for the dressing. Reserve the dressing to develop flavor while you make the salad.
- Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into ½-inch pieces.
- Heat olive oil in a frying pan over medium heat, until it shimmers. Add zucchini to the pan, and season with salt and pepper. Sauté until lightly browned but still firm.
- Trim and cut the salad. Place the romaine, arugula and chives in a large bowl. Stir in the cooked zucchini.
- Roast the nuts briefly in the same pan as the zucchini. Season with salt and pepper. Spoon nuts onto salad, and drizzle with salad dressing.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from Diet Doctor on 17 February 2019.
Recipe by Anne Aobadia. Photo by Emma Shevtzoff.
https://www.dietdoctor.com/recipes/low-carb-zucchini-walnut-salad