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Nutrition Facts
Serving Size 253 g
(Approx. 4 Servings)
Amount Per Serving
Calories 170 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 150 mg 6%
Total Carbohydrate 12 g 4%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 5 g
Vitamin A 60% Iron 20%
Vitamin C 60% Calcium 8%
*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.

Shaved Zucchini & Asparagus with Avocado Pesto

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

2 medium zucchini
1 Lb aspargus, wooded ends removed
1 cup(s) basil
2 cup(s) spinach
1 garlic clove
1 Tbsp lemon, juiced
1 medium avocado
1/4 Tsp kosher salt
1 Tbsp olive oil
2 Tbsp walnuts, crushed
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Using a vegetable peeler, firmly press and peel zucchini into long wide ribbons. Rotate zucchini and stop when you get to the seeds. Do the same for the asparagus.
In a blender combine basil, spinach, garlic, lemon juice, avocado and kosher salt. Blend until smooth. You may need to add a few tablespoons of water to help pesto to blend.
Heat oil in a 12 inch non stick skillet over medium-high. Add in zucchini and asparagus. Sauté for several minutes until veggies begin to brown.
Remove from heat, toss with pesto and serve immediately with crushed walnuts on top.



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