Zucchini Fiesta Salad Recipes
FIESTA CHOPPED SALAD
"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.
Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED ZUCCHINI WITH HERB SALT AND FETA
Steps:
- For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
- For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.
Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams
ZUCCHINI FIESTA SALAD
This is a recipe that I adopted in the Recipezaar recipe give-away of Feb 2005 and made only a couple minor changes. I like it. Preparation time does not include 30 minutes chilling time.
Provided by echo echo
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes).
- Plunge into ice water to cool; drain well.
- In a large bowl, combine lemon juice, oil, salt, and cumin.
- Add drained squash and stir lightly; chill for 30 minutes.
- Add onion, chilies, olives, and cheese.
- Peel and pit avocado; cut into small cubes.
- Add to salad and mix lightly.
- To serve, arrange lettuce leaves on 4 salad plates.
- Mound equal portions of salad on each plate.
- Garnish each salad with a sprig of coriander.
Nutrition Facts : Calories 417.8, Fat 40.2, SaturatedFat 15.3, Cholesterol 62.4, Sodium 470.4, Carbohydrate 11.7, Fiber 5.1, Sugar 2.3, Protein 6.8
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