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.
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