Zucchini Salad with Lemon and Ricotta - 11g Carbs, 3g Fiber
From: skinnychef.com - Written by Jennifer Iserloh
Zucchini is such a tender vegetable, you can enjoy it without even having to turn on your stove. Eat it raw during the summer, when zucchini is at its peak. If you want to make this ahead of time, combine all the ingredients, but save the ricotta and fresh herbs to use right before you serve it.
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Serves: 4
Makes: 8 cups
Serving Size: 2 cups
1 lb zucchini, (about 2 large or 3 medium)
1/4 tsp salt
Zest and juice of 2 lemons
1 Tbsp olive oil
2 Tbsp toasted pumpkin seeds
1/4 tsp freshly cracked black pepper
1/4 cup fresh part skim ricotta
2 Tbsp fresh tarragon leaves or basil
Place the zucchini slices in a large colander and sprinkle with salt. Rest 30-40 minutes until the water beads appear on the zucchini. Turn the zucchini out onto paper towels or dish towels and pat dry.
Transfer to a large bowl with zest, juice, oil, and pumpkin seeds. Toss and spoon onto a large plate or platter. Spoon over ricotta and sprinkle with tarragon or basil. Serve immediately.
Serves: 4
Serving Size: 2 cups
Nutrition per Serving: 108 Calories, 7g Fat, 1g Saturated, 4mg Cholesterol, 5g Protein, 11g Carbs, 3g Fiber, 176mg Sodium
Posted by: chefgloria1030@yahoo.com
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