Zucchini, Squash, Asparagus and Potato Salad with Lemon Yogurt Dressing

Zucchini, Squash, Asparagus and Potato Salad with Lemon Yogurt Dressing

• • 1 cup greens (spinach, watercress, chopped romaine, etc...)

  • 1/3 zucchini, thinly sliced

  • 1/3 yellow squash, thinly sliced

  • 4-6 stalks asparagus, ends trimmed, thinly sliced on the bias

  • 2 white mushrooms, sliced

  • 1 small red potato, boiled until tender and cut into bite-sized pieces

  • 1 tablespoon chopped fresh basil

  • 3 tablespoons non-fat Greek yogurt

  • 2 teaspoons fresh lemon juice

  • 1 tablespoon honey

  • 1 teaspoon lemon zest

  • salt and pepper

Arrange all the vegetables on a plate. Sprinkle basil over the vegetables. In a small bowl, whisk together the yogurt, lemon juice and honey. Drizzle over the vegetables. Season with the lemon zest, salt and pepper.

Serves 1, if eaten as a meal, or 2 servings, if eaten on the side.