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Zucchini Ribbon Summer Salad

Yields12 Servings

 Ingredients:
 1 tablespoon olive oil
 2 tablespoons lime or lemon juice, freshly squeezed
 salt, to taste
 ¼ teaspoon ground black pepper
 2 medium zucchini
 2 medium yellow squash
 1 can low-sodium corn, drained and rinsed OR 3 ears fresh sweet corn, kernels cut from cob
 ¼ cup fresh cilantro (or basil), chopped
 ¼ cup red onion, thinly sliced
 ½ cup red bell pepper, thinly sliced
 2 medium avocados, sliced (optional)
 ½ cup queso fresco (optional), crumbled
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Directions:

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1.Wash hands well with soap and warm water. Wash produce well and chop as directed.

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2.In a large bowl, whisk together the oil, lime juice, salt and pepper.

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3.Trim the ends of the zucchini and yellow squash. With a vegetable peeler, peel lengthwise into long, wide strips. When you get to the seedy center, turn the squash over and slice from the other side until you get to the center again.

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4.Put the zucchini and squash ribbons into the large bowl. Add the corn, cilant-ro, onion, and bell pepper. 5.Toss well to coat vegetables in the dressing. Taste and adjust lime, salt and pepper as needed.

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6.Top with avocado and queso fresco before serving, if using.

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7.Serve and enjoy!

Nutrition Facts

12 servings

Serving size

8

Amount per serving
Calories70
% Daily Value *
Total Fat 25g33%

Saturated Fat 0g
Cholesterol 0mg
Sodium 48mg3%
Total Carbohydrate 12g5%

Dietary Fiber 2g8%
Total Sugars 0g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.