PREP TIME: 5 minutes
COOK TIME: —
When you’re in an all-plant mood, this recipe is a saving grace!
4 medium zucchinis, spiral sliced
12 ounces (340 g) pitted black olives, cut in half lengthwise
1 pint (290 g) cherry tomatoes, cut in half lengthwise
½ cup (75 g) pine nuts
¼ cup plus 2 tablespoons (55 g) sesame seeds
⅔ cup (160 ml) creamy Italian dressing or other creamy salad dressing of choice
Place all the ingredients in a large mixing bowl. Toss to coat, then divide evenly between 4 serving plates or bowls.
STORE IT: Keep in an airtight container in the fridge for up to 3 days.
make it EGG-FREE/VEGAN:
Make sure the creamy Italian dressing you’re using is egg-free, or use another dressing of your choice.
make it NUT-FREE:
Omit the pine nuts.
Per serving, made with homemade creamy Italian dressing:
calories: 562 | calories from fat: 471 | total fat: 53 g | saturated fat: 6.3 g | cholesterol: 2.7 mg
sodium: 886 mg | carbs: 22 g | dietary fiber: 8.5 g | net carbs: 13.5 g | sugars: 6.7 g | protein: 8.9 g
FAT : 79%
CARBS : 15%
PROTEIN : 6%