Italian Summer Salad
Be the first to reviewA summer salad that feels like an Italian getaway!
Victoire
54
Ingredients
Utensils
Frying pan, Stovetop
recipe
Step 1
Wash the zucchini. Chop off the ends. Cut it in half lengthwise, then into slices. Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini. Cook, stirring for 5 min.
Step 2
Wash the cherry tomatoes. Slice them in half. In a small bowl, whisk together the pesto & a drizzle of oil.
Step 3
Combine the zucchini, tomatoes, chopped olives & arugula in a serving bowl. Top with torn pieces of prosciutto & your pesto sauce. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 292 cal. |
| Fat | 26 g |
| Carbohydrates | 9 g |
| Protein | 8 g |
| Fiber | 5 g |
On average, one serving of the recipe "Italian Summer Salad" contains 292 Energy, 26 g of Fat, 9 g of Carbohydrates, 8 g of Protein, 5 g of Fiber.
Any feedback you want to share
with us on this recipe?Write a review
You may also like...
Very easy