Nutrition per serving may change if servings are adjusted.
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons olive oil (see Tip)
4 teaspoons sugar or sugar substitute equivalent to 4 teaspoons sugar (see Tip)
1 tablespoon reduced-sodium soy sauce
1 tablespoon red wine vinegar
1 yellow summer squash
1 cup torn fresh basil
½ cup snipped fresh cilantro
8 apricots, cut into thin wedges (see Tip)
4 green onions, sliced
3 plums, cut into thin wedges (see Tip)
1 red sweet pepper, seeded and diced
1 tablespoon minced fresh ginger
½ cup sliced almonds, toasted
For dressing, in a small bowl, whisk together lemon peel, lemon juice, olive oil, sugar, soy sauce, and red wine vinegar; set aside. Using a vegetable peeler, cut zucchini and yellow summer squash into long thin strips.
In a large salad bowl, combine zucchini, yellow summer squash, basil, cilantro, apricots, green onions, plums, sweet pepper, and ginger; toss to mix well.
Drizzle dressing over zucchini mixture; toss until coated. Sprinkle with almonds. Serve immediately.
Tips: Choose a fruity olive oil.
Choose Truvia® Natural Sweetener as a sugar substitute. Follow package directions to use product amount equivalent to 4 teaspoons sugar. Nutrition Facts Per Serving with Substitute: same as below, except 146 calories, 16 g carb., 10 g sugar.
If apricots and/or plums are out of season, you can use grapes or strawberries.