Directions:
- Mash garlic with a pinch of salt into apaste.
- Put paste in small bowl and whisk in lemon juice. Let sit for 10 minutes and whisk in olive oil.
- Cut squash into very thin slices, put into a bowl and season with salt and pepper and and toss with 2/3 of the viniagrette. Combine arugula, chives, parsley and capers in a separte bowl, season with salt and pepper and add remaining viniagrette. Layer about a third of the squash in a shallow bowl, scatter about a third of the arugla mixture and sprinkle with a third of the parmesan.
- Repeat two-three times.
- Garnish with shaved parmigiano.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.58 Kcal (635 kJ) | ||
| Calories from fat | 136.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 68.78mg | 3% | |
| Potassium | 337.11mg | 7% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 30.7mg | 51% | |
| Iron | 1mg | 6% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 143.32 Kcal (600 kJ) | ||
| Calories from fat | 128.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.3g | 23% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 65.03mg | 3% | |
| Potassium | 318.73mg | 7% | |
| Total Carbs | 3.04g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 29mg | 51% | |
| Iron | 0.9mg | 6% | |
| Calcium | 40mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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