Greek Zucchini Salad - BeeaaB - MayFit

Name: Greek Zucchini Salad
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Squash, zucchini, baby, 50 gr; Cheese, feta 20 gr; Olives, pickled, canned or bottled, green 30 gr; Parsley, fresh 5 gr; Oil, olive, salad or cooking 2 Tbsp (12 gr); Lime juice 10 gr; Spices, pepper, black 0.5 gr; Onions, spring or scallions (includes tops and bulb), 6 gr; Beans, pinto, mature seeds, cooked, boiled, without salt 44 gr; Salt, table 1 gr

Cook time in 20 minutes

Servings 1 Person

Point: 15

BeeaaB

Greek zucchini salad is a healthy and tasty appetizer

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Greek Zucchini Salad and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Squash, zucchini, baby,50 gr

Cheese, feta20 gr

Olives, pickled, canned or bottled, green30 gr

Parsley, fresh5 gr

Oil, olive, salad or cooking2 Tbsp (12 gr)

Lime juice10 gr

Spices, pepper, black0.5 gr

Onions, spring or scallions (includes tops and bulb),6 gr

Beans, pinto, mature seeds, cooked, boiled, without salt44 gr

Salt, table1 gr

preparation method

ابتدا 20 گرم لوبیا چیتی خام با 1 گرم نمک را آبپز می‌کنیم. پس از آن 50 گرم کدو سبز خام و 6 گرم پیازچه خرد شوند. 30 گرم زیتون‌ بدون هسته حلقه‌حلقه شوند. 20 گرم پنیر به صورت مکعبی خرد شود. سپس 5 گرم جعفری خرد شده، 2 قاشق غذاخوری (12 گرم) روغن زیتون، 10 گرم آبلیمو و 0.5 گرم فلفل سیاه را به کدو اضافه کرده و در نهایت تمامی مواد در ظرف مناسب با هم مخلوط شوند.