Ingredients:
- sea salt , to taste
- freshly ground black pepper , to taste
- 1/4 cup pimientostuffed olives, sliced
Directions:
- Cut the zucchini in thick slices. Crumble the cheese. In a mediumsize bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes.
- Serve on bed of lettuce leaves and garnish with the olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.87 Kcal (1172 kJ) | ||
| Calories from fat | 189.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.04g | 32% | |
|---|---|---|---|
| Cholesterol | 94.15mg | 31% | |
| Sodium | 188.59mg | 8% | |
| Potassium | 628.01mg | 13% | |
| Total Carbs | 4.01g | 1% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 18.95g | 38% | |
| Vitamin C | 38.9mg | 65% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2mg | 11% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 155.36 Kcal (650 kJ) | ||
| Calories from fat | 105.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 32% | |
|---|---|---|---|
| Cholesterol | 52.26mg | 31% | |
| Sodium | 104.69mg | 8% | |
| Potassium | 348.63mg | 13% | |
| Total Carbs | 2.22g | 1% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 10.52g | 38% | |
| Vitamin C | 21.6mg | 65% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.1mg | 11% | |
| Calcium | 36.7mg | 7% | |
* 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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