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Veggie Picadillo Salad

A recipe from Honduras.

🇭🇳 HondurasspicycomfortingnutFree
Veggie Picadillo Salad

Nutrition (per serving)

410Calories
22 gProtein
40 gCarbs
15 gFat
5 gSugar
900 mgSalt

Ingredients

  • 1 cup Carrots
  • 1 cup Zucchini
  • 1 cup Red Bell Pepper
  • 1/2 cup Onion
  • 1/4 cup Cilantro
  • 1/2 cup Tomato
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Olive Oil
  • 1 tsp Garlic

Method

  1. Chop the carrots, zucchini, and red bell pepper into 1-inch pieces and place in a large bowl.
  2. Chop the onion and add to the bowl with the chopped vegetables.
  3. Chop the cilantro and add to the bowl with the chopped vegetables.
  4. Halve the tomato and add to the bowl with the chopped vegetables.
  5. In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing.
  6. Pour the dressing over the vegetables and toss to coat.
  7. Season with garlic and toss to coat.
  8. Let sit for at least 10 minutes to allow the flavors to meld.
  9. Taste and adjust seasoning as needed.
  10. Serve immediately.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.