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Keto Roasted Capsicum and Zucchini Salad

Serves six as a side dish

Prep Time 15 minutes
Servings 6
Calories 210 kcal

Ingredients

  • 2 Zucchinis (approx 400g of zoodles)
  • 2 Red Capsicums (peppers) (roasted & peeled)
  • 1/4 cup Basil Pesto
  • 10 Kalamata Olives, sliced
  • 100 grams Feta Cheese, crumbled
  • 30 grams Pine Nuts, toasted

Instructions

  1. Spiralize zucchinis into spaghetti like strands. Chop the roasted capsicum into small pieces

  2. Combine zucchini noodles, capsicum, olives and pesto in a bowl and stir to fully combine

  3. Add 3/4 of the feta cheese and 3/4 of the pine nuts to the zucchini mixture and lightly mix. Reserve the rest of the cheese and pine nuts for garnish

  4. Transfer zucchini to a serving dish and top with crumbled feta and pine nuts to serve

Recipe Notes

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. NUTRITIONAL INFORMATION DOES NOT INCLUDE ANY GARNISHES. 
Nutrition Facts
Keto Roasted Capsicum and Zucchini Salad
Amount Per Serving
Calories 210 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 328mg 14%
Potassium 303mg 9%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 4g 8%
Vitamin A 29.4%
Vitamin C 75.6%
Calcium 9.9%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.