Spring Salad with Apricots, Almonds and Cilantro

Spring Salad with Apricots, Almonds and Cilantro

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From: Diabetic Living Magazine

Packed with flavor, this salad is full of fruit, vegetables and fresh herbs. Sprnkle with almonds for an extra crunch.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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 zucchini
  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. In a large salad bowl, combine zucchini, yellow summer squash, basil, cilantro, apricots, green onions, plums, sweet pepper, and ginger; toss to mix well.
  3. 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 157 calories; 9 g fat(1 g sat); 4 g fiber; 18 g carbohydrates; 4 g protein; 47 mcg folate; 0 mg cholesterol; 13 g sugars; 2,311 IU vitamin A; 50 mg vitamin C; 62 mg calcium; 1 mg iron; 104 mg sodium; 477 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value), Vitamin A (46% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 2 vegetable, ½ fruit

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