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Squash Salad With Lemon

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  Zucchini 1 1⁄2 Pound, cut into halves lengthwise
  Yellow crookneck squash 1 1⁄2 Pound, cut into halves lengthwise
  Minced red onion 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Minced fresh basil/2 teaspoons dry basil 2 Tablespoon
  Minced fresh oregano/1 teaspoon dry oregano 1 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste

Place squash on a rack in a large pan over about 1 inch of boiling water.
Cover and steam over high heat until tender when pierced (about 8 minutes).
Immerse in cold water to cool; drain.
Using a spoon, scrape out and discard seeds.
Cut squash halves crosswise into thin slices.
In a large bowl, combine onion, lemon juice, basil, oregano, and oil.
Add squash and mix gently; season to taste with salt and pepper.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 426 Calories from Fat 164

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 476.8 mg19.9%

Total Carbohydrates 62 g20.8%

Dietary Fiber 22.7 g91%

Sugars 17.3 g

Protein 17 g33.4%

Vitamin A 84.4% Vitamin C 351.9%

Calcium 32.3% Iron 39%

*Based on a 2000 Calorie diet

Squash Salad With Lemon Recipe