Photo: Anna Pelzer
Grilled Zucchini Ribbon Salad with Walnuts & Pecorino
10 ingredients
10 min + 15 min
4
openrecipes
A simple and elegant salad that tosses lightly grilled zucchini ribbons with toasted walnuts, Pecorino cheese in a lemony vinaigrette.
Estimated Nutrition (whole recipe, rough)
328
Calories
11g
Protein
24g
Fat
20g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Medium Zucchinis
- ½ Tablespoons Olive Oil
- ¼ cups Fresh Ground Pepper, to taste
- ½ cups Toasted Walnuts, Roughly Chopped
- 2 Tablespoons Shaved Pecorino Romano (or Parmesan Cheese; Loosely Packed)
- 2 Tablespoons FOR THE VINAIGRETTE:
- 2 teaspoons Olive Oil
- 1 teaspoon White Wine Vinegar
- ½ teaspoons Maple Syrup
- 1 teaspoon Lemon Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes