Simplest Squash Salad


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  • 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)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic or onion powder
  • 1 teaspoon chopped fresh parsley (or 1/4 teaspoon dried)
  • 1 tablespoon fat free Parmesan cheese (grated or powdered)


  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).
  2. Set aside in a medium bowl.
  3. In a small bowl, combine oil, lemon juice, pepper, garlic or onion powder, and parsley and whisk thoroughly.
  4. Whisk in Parmesan.
  5. Add to squash and toss to coat.
  6. Let stand 10 minutes and serve.

Nutritional Information

Serving Size: 3
Calories: 56
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 29 mg
Carbs: 4 g
Protein: 2 g


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