Directions:
- Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
- Do the same with the yellow squash and carrots.
- Toss ribbons with basil in a large salad bowl.
- In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.51 Kcal (425 kJ) | ||
| Calories from fat | 67.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 11% | |
|---|---|---|---|
| Sodium | 42.33mg | 2% | |
| Potassium | 230.9mg | 5% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.81 Kcal (502 kJ) | ||
| Calories from fat | 79.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 11% | |
|---|---|---|---|
| Sodium | 49.96mg | 2% | |
| Potassium | 272.55mg | 5% | |
| Total Carbs | 9.48g | 3% | |
| Sugars | 5.47g | 19% | |
| Dietary Fiber | 2.17g | 7% | |
| Protein | 1g | 2% | |
| Vitamin C | 6.9mg | 10% | |
| Vitamin A | 0.7mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 34.5mg | 3% | |
* 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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