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Summer Squash and Zucchini Salad

Total Time

Prep: 25 min. + chilling

Makes

12 servings

I came up with this colorful, tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. —Paula Wharton, El Paso, Texas
Summer Squash and Zucchini Salad Recipe photo by Taste of Home

Ingredients

  • 4 medium zucchini
  • 2 yellow summer squash
  • 1 medium sweet red pepper
  • 1 medium red onion
  • 1 cup fresh sugar snap peas, trimmed and halved
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons reduced-fat mayonnaise
  • 4 teaspoons fresh sage or 1 teaspoon dried sage leaves
  • 2 teaspoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Test Kitchen tips
  • This salad is really versatile. Mix and match your favorite veggies–you'll need about 9 cups total–for a custom salad.
  • Nutrition Facts

    3/4 cup: 101 calories, 7g fat (1g saturated fat), 1mg cholesterol, 124mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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