Shaved Courgette Salad with Rocket and Almonds
By Joe
Source: Bon Appétit — Jenna Clemens, Shaved Summer Squash Salad.
A shaved summer squash salad recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Roast almonds and coarsely crush while that is happening trim the ends off summer now squash using a vegetable peeler thinly cut the squash lengthwise into strips and move to now a large bowl in a small bowl beat together extra virgin olive oil fresh lemon juice now minced garlic clove and kosher salt to taste stream dressing over squash let stand now for a few minutes then tip in a few handfuls of now baby arugula shave a little now pecorino over the squash and toss taste and salt with kosher salt and freshly ground now black pepper garnish with the crushed almonds.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 130 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 145 kcal |
| Protein | 2.9 g |
| Carbohydrate | 5.8 g |
| of which sugars | 3.3 g |
| of which free sugars | 0.2 g |
| Fat | 13.3 g |
| of which saturates | 1.7 g |
| Fibre | 2 g |
| Salt | 0.02 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
