Servings:4 | Calories:639 | Total Fat:40g | Chol:10mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 40g
62 %
Sat Fat 5g
25 %
Total Carb 70g
23 %
Fiber 48g
192 %
Sugars 6g
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Cholesterol 10mg
3 %
Sodium 725mg
30 %
Protein 22g
43 %
Calories:
63% Fennel bulbs
23% Extra virgin olive oil
8% Others combined
4% Feta cheese
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 medium-large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper-thin 2/3 cup / .5oz / 15g loosely chopped fresh dill 1/3 cup / 80ml fresh lemon juice, plus more if needed 1/3 cup / 80ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
Directions : View recipe directions on 101cookbooks.com
