Prep Time: 15 min Cook Time: N/A Serving Size: 1 cup Serves: 4
Nutrition Facts |
|
| Serving Size 1 cup(295g) | 4 servings per container |
| Amount per serving | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 6% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 7g | 25% |
| Total Sugars 6g | |
| Includes 0g Added Sugars | 0% |
| Protein 3g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 4% |
| Iron 1mg | 6% |
| Potassium 708mg | 15% |
| *The % Daily Value 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.
This recipe also has: Vitamin C: 27% Daily Value |
|
INGREDIENTS
1 tablespoon olive oil
2 tablespoons fresh lime juice
Salt and pepper to taste
1 medium zucchini
1 medium yellow squash
¼ cup green bell pepper, diced
1 cup no salt added canned corn, drained
¼ cup chopped cilantro
½ onion, sliced
1 medium ripe avocado, peeled, pitted, and sliced
STEPS
- Rinse all vegetables and outside of the can of corn before food preparation.
- In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.
- Trim the edges of the zucchini and yellow squash. With a vegetable peeler, shave zucchini and squash lengthwise into long, wide strips about 1/16-inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
- Put the zucchini and yellow squash ribbons into a large bowl. Add corn, cilantro, onion, and avocado slices to the squash.
- Pour olive oil and lime dressing over salad and toss gently until coated.
IDEAS
- Substitute celery for bell pepper.
- Use red peppers instead of green pepper to add color.
- Add sliced tomatoes.
Nutrition Facts |
|
| Serving Size 1 cup(295g) | 4 servings per container |
| Amount per serving | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 6% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 7g | 25% |
| Total Sugars 6g | |
| Includes 0g Added Sugars | 0% |
| Protein 3g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 4% |
| Iron 1mg | 6% |
| Potassium 708mg | 15% |
| *The % Daily Value 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.
This recipe also has: Vitamin C: 27% Daily Value |
|
An Equal Opportunity Institution
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
