Zucchini bean salad

Indulge in the delightful flavors of zucchini bean salad. A harmonious blend of fresh veggies tossed in a tangy dressing for a burst of culinary satisfaction.

Ingredients:

• 2 Slices ciabatta loaf
• 1 garlic clove
• 1 large zucchini, ends removed and peeled
• 1/3 small red cabbage, finely sliced
• 1 can cannellini beans, drained
• 1 avocado, peeled, pitted and cubed
• 1/4 cup olive oil
• Handful fresh mint leaves

Instructions:

1. Preheat the oven to 180ºC/350F.
2. Spread the garlic on the ciabatta and lightly coat the top with olive oil. Cut a small piece of garlic and scatter it over the bread. Place it in the oven with the remaining garlic clove set aside.
3. Bake for about 5 minutes or until it turns a light golden color and becomes toasted. Take it out and let it cool down.
4. While waiting, mix the zucchini, red cabbage, cannellini beans, and avocado in a bowl.
5. In a blender, blend the garlic clove, olive oil, and mint leaves together.
6. Cut the ciabatta into cubes and sprinkle them over the salad.
7. Drizzle the dressing over the salad and serve right away.

Summary:

• Calories: 1575 kcal
• Fat: 88 g
• Protein: 50 g
• Carbs: 162 g
• Potassium: 4199 mg
• Magnesium: 391 mg