Zucchini Mint Salad

If you’re looking for one more color on the table, here’s your answer. It is super easy and takes only 10 minutes!

INGRIDIENT

1 small zucchini, cut into 1/4-inch rounds

1 small yellow squash, cut into 1/4-inch rounds

salt to taste

1 tablespoon extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped fresh mint

ground black pepper to taste

Step: 1

Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.

Step: 2

Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.

Per Serving: 91 calories; protein 1.7g; carbohydrates 6.7g; fat 7.1g; sodium 8mg.

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage