Bathed in delicious traditional Greek flavors, one of summer's favorite garden vegetables is featured in this no-mayo picnic salad.
Calories65 Per Serving
Protein4g Per Serving
Fiber2g Per Serving
Cost Per Serving$1.77
|Total Fat||3.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||2 g|
|Added Sugars||0 g|
Juice of 1 lemon
2 teaspoons extra-virgin olive oil
1 garlic clove, mincedOR
1/2 teaspoon jarred minced garlic
1/4 teaspoon pepper
4 large zucchini, grated, spiralized, or cut into ribbons
1 tablespoon chopped fresh parsleyOR
1 teaspoon dried parsley
2 tablespoons chopped fresh dillOR
2 teaspoons dried dill
2 tablespoons chopped red onion
1/4 cup crumbled low-fat or fat-free feta cheese
1/4 cup fat-free plain Greek yogurt (optional)
In a small bowl, whisk together the lemon juice, oil, garlic, and pepper.
In a medium bowl, stir together the zucchini, parsley, dill, onion, and feta. Fold in the yogurt.
Pour the dressing over the salad, tossing to coat.
Refrigerate, covered, at least 2 hours.
Cooking Tip: Add the Greek yogurt if you prefer a creamy dressing.