Simplest Squash Salad

This simple salad will have you coming back for seconds with its tasty heart-healthy ingredients.

Nutrition Facts

Simplest Squash Salad


54 Per Serving


2g Per Serving


1g Per Serving
Calories 54
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
Cholesterol 0 mg
Sodium 27 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 3 g
Protein 2 g

Dietary Exchanges
1 vegetable, 1 fat


Servings  4  

  • 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 parsley OR
  • 1 tsp. dried parsley
  • 1 Tbsp. fat-free Parmesan cheese (grated)


Tip: Click on step to mark as complete.

  1. 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.
  2. 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.