4 Serves
15 Mins
Rinse the zucchini thoroughly under cold water and pat dry with kitchen towels.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Trim the ends of the zucchini and use a box grater to shred the vegetable into long, thin strips.
In a large mixing bowl, whisk together the walnut oil, lemon juice, honey, poppy seeds, minced garlic, and salt and pepper until emulsified.
Add the grated zucchini to the bowl and toss gently with the dressing until evenly coated. Serve immediately.
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g13
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