Tricolor Thai Salad Recipe with Zucchini & Yellow Squash
This raw salad pairs fresh, crisp zucchini and yellow squash with a spicy Thai dressing for a dish that will catch your tastebuds by surprise.
Servings: 4 Cups (Approximately)
Calories: 39kcal
Ingredients
The Salad:
- 1 medium zucchini cut into matchsticks
- 1 medium yellow squash cut into matchsticks
- 1 red bell pepper seeded and thinly sliced
- 2 tablespoons minced cilantro
- 1 tablespoon minced mint leaves
The Dressing:
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
- 1 teaspoon agave nectar or honey
- ¼ teaspoon chili garlic paste
Instructions
The Salad:
- In a medium-sized bowl, combine the zucchini, yellow squash, red bell pepper, cilantro and mint.
The Dressing:
- In a small bowl, whisk together the lime juice, soy sauce, fish sauce, rice vinegar, agave nectar and chili garlic paste.
- Pour the dressing over the salad and toss gently to combine. Serve.
Notes
WW (Old Points) 0 / WW (Points+) 1
Nutrition
Serving: 1Cup | Calories: 39kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 329mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 56.6mg | Calcium: 18mg | Iron: 0.6mg