Directions:
- Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
- In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.9 Kcal (435 kJ) | ||
| Calories from fat | 99.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Sodium | 1.3mg | 0% | |
| Potassium | 80.6mg | 2% | |
| Total Carbs | 1.27g | 0% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.1mg | 0% | |
| Calcium | 3.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 256.12 Kcal (1072 kJ) | ||
| Calories from fat | 246.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.36g | 17% | |
|---|---|---|---|
| Sodium | 3.21mg | 0% | |
| Potassium | 198.68mg | 2% | |
| Total Carbs | 3.13g | 0% | |
| Sugars | 1.57g | 3% | |
| Dietary Fiber | 0.59g | 1% | |
| Protein | 0.99g | 1% | |
| Vitamin C | 17.8mg | 12% | |
| Iron | 0.2mg | 0% | |
| Calcium | 8.9mg | 0% | |
* 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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