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Mexican Squash and Cucumber Salad with Herbs, Feta and Pepitas
FOOD5211Ingredients
35Minutes
180Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 squash (small very young Mexican, about 1 pound or a little more, peeled, thinly sliced lengthwise and then cut in matchsticks size pieces)
- 2 Persian cucumbers (medium size, peeled, thinly sliced lengthwise and then cut in matchsticks size pieces)
- 4 whole scallions (thinly sliced on bias)
- 1 jalapeño pepper (thinly sliced lengthwise)
- 1 lemon juice (large, 1/2 the lemon)
- 2 Tbsp. herbs (each fresh, dill, cilantro, lovage or celery leaves, finely chopped)
- 3 Tbsp. pumpkin seeds (Pepitas, toasted in a dry skillet)
- 2 Tbsp. oil (your choice, I used Sunflower seed oil)
- 5/8 cup feta (Greek or French ships milk, shredded on the large side of a box grater)
- ground black pepper
- kosher salt
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium370mg15% |
| Potassium540mg15% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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