dish
Zucchini Salad with Walnuts and Dill

4
Serves
180
Calories
15
Nutrients
9
Vitamins

Ingredients

2 cups diced (3/4-inch) zucchini
1/4 cup walnuts , toasted and coarsely chopped
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons (or to taste) chopped, fresh dill

Cooking Instructions

1. Heat a medium pot of water to boiling. Salt the water, add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water to stop the cooking. Place the zucchini in a mixing bowl.
Serving Size: about 3/4 cup

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
180
Protein
2 g
Total Carbohydrate
3 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
1 g
Total Fat
19 g
Saturated Fat
2 g
Monounsaturated Fat
11 g
Polyunsaturated Fat
6 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
3 g
Percent Calories from Protein
4 %
Percent Calories from Carbohydrate
7 %
Percent Calories from Fat
89 %
Vitamin A
126 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
12 mg
Vitamin D
0 IU
Folate
26 mcg
Vitamin E
0 IU
Vitamin K
3 mcg
Pantothenic Acid
0 mg
Calcium
17 mg
Iron
0 mg
Phosphorus
49 mg
Potassium
201 mg
Sodium
238 mg
Zinc
0 mg