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–+ servings

Simplest Squash Salad

Print Recipe
Course Salad
Keyword easy, vegetarian, make-ahead, work-lunch, beginner, meal-prep, zucchini, low-calorie, healthy, salad, gluten-free, quick meals, parmesan, squash, lemon juice
Prep Time 15 minutes
Servings 3
Calories 90

Ingredients

  • 1 lb. yellow squash or zucchini (or mixture of both, about 4 small)
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice (fresh, if available)
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic or onion powder
  • 1 tsp. chopped fresh parsley (or 1/4 tsp. dried)
  • 1 Tbsp. fat free Parmesan cheese (grated or powdered)

Instructions

  • 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.

Nutrition

Calories: 90kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 448mg | Fiber: 2g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 31mg | Calcium: 70mg | Iron: 1mg