Simplest Squash Salad

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Simplest Squash Salad

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

Nutrition Facts

Simplest Squash Salad

CaloriesCalories

54 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

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

Ingredients

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)

Directions

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.

 

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

Nutrition Facts

Simplest Squash Salad

CaloriesCalories

54 Per Serving

ProteinProtein

2g Per Serving

FiberFiber

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

Ingredients

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)

Directions

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.