This simple salad will have you coming back for seconds with its tasty heart-healthy ingredients.
Simplest Squash Salad
Calories54 Per Serving
Protein2g Per Serving
Fiber1g Per Serving
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||1 g|
1 vegetable, 1 fat
1 lb. yellow squash or zucchini (or mixture of both, about 4 small)
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice (if available), if needed
1/4 tsp. pepper
1/4 tsp. garlic or onion powder
1 Tbsp. chopped, fresh parsleyOR
1 tsp. dried parsley
1 Tbsp. fat-free Parmesan cheese (grated)
Slice the squash into extremely thin slices (you can use a vegetable peeler to make ribbons, use a mandolin to make thin slices or julienne with a knife). Set aside in a medium bowl.
In a small bowl, combine oil, lemon juice, pepper, garlic or onion powder, and parsley and whisk thoroughly. Whisk in Parmesan. Add to squash and toss to coat. Let stand 10 minutes and serve.