Description
A light and healthy summer salad with zucchini, squash, and fresh herbs—perfect for BBQs, picnics, and seasonal eating.
Ingredients
Scale
- 2 cups sliced green zucchini
- 2 cups sliced yellow summer squash
- 1 cup halved cherry or grape tomatoes
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 packets stevia (or sweetener of choice)
- ½ tsp garlic powder
- 1 tsp chopped fresh basil
- ½ tsp thyme (dried or fresh)
- Sea salt & crushed pepper to taste
- Optional Add-ins: Fresh dill, lemon zest, or a sprinkle of feta cheese
Instructions
- Thinly slice the zucchini and squash. Steam lightly for 2–3 minutes until just tender but still firm.
- Immediately place the veggies in cold water to stop cooking. Drain and pat dry on a clean towel to avoid sogginess.
- In a bowl, whisk together olive oil, apple cider vinegar, stevia, garlic powder, basil, thyme, salt, and pepper.
- Add steamed squash and halved cherry tomatoes to the dressing. Toss gently until coated.
- Let the salad chill for 10 minutes in the fridge or serve at room temperature.
Notes
Use a mandoline slicer for uniform, thin slices. Add grilled chicken or chickpeas for protein. For crunch, skip steaming. Make ahead but dress last. Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 59
- Sugar: 3g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg