Browse Recipe Categories or

Simplest Squash Salad

×

Simplest Squash Salad

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

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.

Nutrition Facts

Simplest Squash Salad
CaloriesCalories
54 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
1g Per Serving

Nutrition 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

 
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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.