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Nutrition Facts
Serving Size 125 g
(Approx. 6 Servings)
Amount Per Serving
Calories 130 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 74.0 g
Cholesterol 0 mg 20%
Sodium 240 mg 10%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 2 g
Vitamin A 10% • Iron 2%
Vitamin C 35% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lemon Pesto Zucchini Noodle Salad

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Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 Tbsp Central Market Lemon Olive Oil
2 Tbsp Central Market Pesto Genovese
1 Pt H-E-B Select Sweet or Angel Sweet Tomatoes, cut in half
1/3 cup(s) kalamata olives, cut in half
1 pkg. H-E-B Zucchini & Yellow Squash Ribbons (10.7 OZ)
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Instructions

1
In a small bowl whisk oil and pesto together.
2
In a larger serving bowl add tomatoes, olives and squash noodles. Drizzle with lemon pesto dressing and serve immediately.
3
Chef's note: It's important to put dressing on salad just before serving so that zucchini noodles don't wilt. Salad is also delicious topped with toasted pine nuts.
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