13 Ingredients
  • 4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2
  • 1 medium zucchini cut into 1/2-inch dice
  • 1 medium yellow squash, cut into 1/2-inch pieces
  • 1 medium red pepper, cut into 1/2-inch dice
  • 3 tablespoons olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 2 ripe avocados
  • 1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)
  • 1 ear fresh corn, husk and silk removed
  • 1 1/2 tablespoons chopped fresh parsley leaves
  • 1 1/2 tablespoons chopped chives
  • 1 tablespoon chopped dill
  • Mixed greens or arugula, optional
Nutrition
366
18% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

40% 26

Saturated

19% 4

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 3

Carbs

12% 36

Carbs (net)

- 24

Fiber

50% 12

Sugars

- 8

Sugars, added

- 0

Protein

11% 6

Cholesterol

- 0

Sodium

39% 936

Calcium

9% 92

Magnesium

24% 98

Potassium

39% 1369

Iron

13% 2

Zinc

9% 1

Phosphorus

24% 168

Vitamin A

67% 601

Vitamin C

141% 85

Thiamin (B1)

23% 0

Riboflavin (B2)

16% 0

Niacin (B3)

21% 4

Vitamin B6

36% 1

Folate equivalent (total)

38% 154

Folate (food)

- 154

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

23% 5

Vitamin K

83% 67
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