Summer Squash Salad, 1 Weight Watcher FP

Summer Squash Salad

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​Fresh, healthy and full of flavor, this salad is a different potluck dish.  I brought it for a Fourth of July bar-b-que.  I created it from the things I had in my refrigerator, the chopped yellow squash, was the leftover insides of the squash I had used for sauteed squash streamers a couple of nights before.  The spiralized zucchini was with chicken meatballs.  The other veggies I just had around.  Next time I would add a red onion, thinly sliced. 








​Total Time: 20 minutes

Ingredients

1 yellow squash, large, chopped
2 zucchini, large, spiralized
1 cup carrots, grated or matchsticked
1 cup cabbage, shredded
1 tbsp cilantro, fresh or lightly dried
5 garlic cloves chopped
 
Dressing Ingredients
 
2 tbsp  Greek yogurt, fat-free
2 tbsp sour cream, reduced-fat
2 tbsp mayonnaise
1 tbsp lime juice
Sea salt to taste
Red pepper  to taste
 
Instructions

1. In a large bowl, mix all vegetables.
2. In a smaller bowl, mix all dressing ingredients
3. Add dressing to vegetables and toss to coat

 
Yield: 8 large servings
 
1 Weight Watcher Freestyle Points
 
Author:  Kim Trotto

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Fresh and Healthy Summer Squash Salad with Cilantro

Chopped Yellow Squash