Simplest Squash Salad

  • Serves: 4
  • Prep Time: 15 minutes


1 pound yellow squash or zucchini (or mixture of both, about 4 small)
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice (fresh, if available)
¼ teaspoon pepper
¼ teaspoon garlic or onion powder
1 teaspoon chopped fresh parsley (or 1/4 teaspoon dried)
1 tablespoon fat-free Parmesan cheese (grated or powdered)

Cooking 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.

Nutritional Analysis
Per serving
Calories Per Serving
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
0 mg
27 mg
4 g
1 g
3 g
2 g

Dietary Exchanges

1 vegetable, 1 fat

Recipe © 2013 American Heart Association
Photo ©2013 Dick Patrick Studios