Zucchini Feta Salad
Zucchini noodle salad with feta, corn and tomatoes and a mustard dressing with an oriental touch. Super quick and fresh.
Nutritional information:
| Calories | 1861 kJ (445 kcal) |
|---|---|
| Protein | 18 g |
| Fat | 35 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
Utensils:
peeler, chef's knife, cutting board, bowl
Recipe instructions:
1
Rinse and drain the corn in a colander.
- ¼ cup Sweet corn, canned
![¼ cup Sweet corn, canned]()
2
With a peeler, peel zucchini down to the core and place the zucchini peels in a bowl.
- ½ Zucchini (~ 3.9 oz)
![½ Zucchini (~ 3.9 oz)]()
3
Finely chop the basil and garlic, dice the feta, halve the tomatoes and add everything to the bowl.
- 10 leaves of Basil, fresh (~ 0.1 oz)
![10 leaves of Basil, fresh (~ 0.1 oz)]()
- ½ Garlic clove (~ 0.1 oz)
![½ Garlic clove (~ 0.1 oz)]()
- 2.8 oz Feta cheese
![2.8 oz Feta cheese]()
- 2.8 oz Cherry tomatoes
![2.8 oz Cherry tomatoes]()
4
Mix the olive oil, cumin, lime juice, and Dijon mustard until well combined.
- 1 Tbsp Olive oil
![1 Tbsp Olive oil]()
- ½ Lime, organic (~ 0.7 oz)
![½ Lime, organic (~ 0.7 oz)]()
- 1 tsp Dijon mustard
![1 tsp Dijon mustard]()
- ½ tsp Cumin, ground
![½ tsp Cumin, ground]()
5
Add the corn. Sprinkle with the dressing and toss lightly until coated evenly. Season with salt and pepper.
- Salt
![Salt]()
- Black pepper
![Black pepper]()
6
Enjoy your meal!
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