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MealLunchSaladsHigh-FiberLow-SugarHigh-ProteinMeal PrepStove TopWeeknightBrunchUnder 30 MinutesEasyVegetarianHealthyGluten-Free

Salad With Zucchini And Baby Spinach

Say hello to this vibrant Salad with Zucchini and Baby Spinach, perfect for a light and refreshing meal. With a zesty lemon dressing and a sprinkle of feta cheese, your taste buds will be dancing in delight!

Suzana Hrnjck
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Salad With Zucchini And Baby Spinach

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Salad With Zucchini And Baby Spinach

Ingredients

for 2 servings

  • 1 zucchini, julienned
  • 2 tablespoons olive oil
  • 2 tablespoons dried cranberries
  • 2 tablespoons walnuts, chopped
  • 1 lb baby spinach (500 g), washed and dried
  • 1 cup goat cheese (100 g)
  • reduced balsamic vinegar, for the topping
  • salt, as needed
  • lemon juice

Nutrition Info

  • Calories 664
  • Fat 53g
  • Carbs 19g
  • Fiber 7g
  • Sugar 7g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
  2. In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
  3. Toss with balsamic vinegar.
  4. Serve.
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