Mason Jar Zucchini Noodle Salads

If you have roughly 25 minutes to spend in the kitchen, Mason Jar Zucchini Noodle Salads might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 487 calories, 17g of protein, and 32g of fat. For $3.43 per serving, you get a main course that serves 1. A mixture of asparagus, feta, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Inspiralized. 931 person were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. If you like this recipe, you might also like recipes such as Mason Jar Zucchini Noodle Salads, Two make-ahead mason jar salads {for winter}, and Pomegranate and Pear Salad from Mason Jar Salads.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

3 asparagus stalks, chopped into 1" pieces

1/2 avocado

2 tsp minced cilantro

1.5 tsp coconut flakes

2 tbsp coconut milk

1/3 cup cooked quinoa

1/4 cup cubed feta

1/4 cup green peas

juice of 1/2 lime

2-3 scallion stalks, diced

1 medium zucchini, Blade C

Equipment:

food processor

canning jar

colander

sauce pan

bowl

Cooking instruction summary:

In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.

 

Step by step:


1. In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta.

2. Put the lid on the mason jar and refrigerate for later use.


Nutrition Information:

Quickview
486k Calories
16g Protein
32g Total Fat
40g Carbs
71% Health Score
Limit These
Calories
486k
24%

Fat
32g
49%

  Saturated Fat
14g
91%

Carbohydrates
40g
14%

  Sugar
11g
13%

Cholesterol
33mg
11%

Sodium
456mg
20%

Get Enough Of These
Protein
16g
33%

Vitamin K
109µg
104%

Vitamin C
71mg
87%

Manganese
1mg
71%

Folate
236µg
59%

Fiber
14g
57%

Vitamin B2
0.84mg
49%

Vitamin B6
0.95mg
48%

Phosphorus
453mg
45%

Potassium
1472mg
42%

Magnesium
150mg
38%

Copper
0.68mg
34%

Vitamin A
1600IU
32%

Vitamin B1
0.47mg
31%

Iron
5mg
30%

Calcium
284mg
28%

Zinc
4mg
27%

Vitamin B5
2mg
24%

Vitamin B3
4mg
24%

Vitamin E
3mg
24%

Selenium
10µg
15%

Vitamin B12
0.63µg
11%

covered percent of daily need
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Food Trivia

Grape growing is the largest food industry in the world as there are more than 60 species and 8000 varieties of grapes.

Food Joke

The City Health Inspector walks into a new restaurant unannounced and takes a seat to where he can see the kitchen. While he is sitting there, an order goes back for a pizza. The chef appears and the Health Inspector nearly chokes when he see that he is not wearing a shirt. The chef then proceeded to grab a lump of pizza dough and press it out flat on his bare chest. Appalled, the Health Inspector had barely finished writing up this infraction when an order came back for a hamburger. The cook proceeded to grab a handful of ground meat and pressed it into a perfect patty in his armpit. Shocked and bewildered, the Health Inspector called for the manager and explained the gravity of the deplorable conditions he had seen. "That's nothing," said the manager, "you should come back at five in the morning when he makes the donuts!"

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