Creamy Zucchini, Summer Squash & Tomato Salad
Prep: 20 minutes • Serves: 6
1/3 cup PICS chopped walnuts
1/3 cup PICS plain nonfat Greek yogurt
3 tablespoons PICS lemon juice
1 tablespoon chopped fresh chives
1 tablespoon PICS honey
1 teaspoon drained jarred minced garlic
1/2 teaspoon PICS kosher salt
1/4 teaspoon PICS ground black pepper
3 medium zucchini, shaved into thin ribbons with vegetable peeler
2 medium heirloom tomatoes, cut into 1-inch pieces
2 medium yellow squash, shaved into thin ribbons with vegetable peeler
1 tablespoon chopped fresh parsley
1/3 cup PICS plain nonfat Greek yogurt
3 tablespoons PICS lemon juice
1 tablespoon chopped fresh chives
1 tablespoon PICS honey
1 teaspoon drained jarred minced garlic
1/2 teaspoon PICS kosher salt
1/4 teaspoon PICS ground black pepper
3 medium zucchini, shaved into thin ribbons with vegetable peeler
2 medium heirloom tomatoes, cut into 1-inch pieces
2 medium yellow squash, shaved into thin ribbons with vegetable peeler
1 tablespoon chopped fresh parsley
1.In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2.In large bowl, whisk yogurt, lemon juice, chives, honey, garlic, salt and pepper; fold in zucchini, tomatoes and squash. Makes about 6 cups.
3.Serve salad sprinkled with walnuts and parsley.
Approximate nutritional values per serving (1 cup):
101 Calories, 5g Fat (1g Saturated), 1mg Cholesterol, 176mg Sodium,
12g Carbohydrates, 3g Fiber, 9g Sugars, 3g Added Sugars, 5g Protein