This simple salad will have you coming back for seconds with its tasty heart-healthy ingredients.
Nutrition Facts
Simplest Squash Salad
Calories
54 Per ServingProtein
2g Per ServingFiber
1g Per ServingNutrition Facts
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
Ingredients
-
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)
Directions
-
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.