Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing - 34g Carbs, 7g Fiber, 8g Sugars
{This recipe requires the use of a spirilizer. The zucchini is spirilized to take the place of pasta. }
From: www.inspiralized.com
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4-6
2 medium ears yellow corn, husked
Salt, to taste
1 cup grape tomatoes, quartered and seeds squeezed out
1 14oz can chickpeas, drained, rinsed
1/2 cup small diced red onion
1 large basil chiffonade (a handful of ribbon-sliced basil)
2 medium zucchinis
>> For the dressing
1 clove garlic, very finely minced
2 Tbsp sherry vinegar
1/4 cup plain nonfat Greek yogurt
1 tsp lemon juice
1/4 tsp onion salt
1 Tbsp finely minced parsley
1 tsp extra virgin olive oil
Pepper, to taste
Place all of the ingredients for the dressing in a bowl and whisk together. Set aside in the refrigerator.
Place the ear of corn in a pot and cover with water. Lightly salt the water and bring to a boil. Once boiling, let cook for about 2 more minutes or until corn is easily pierced with a fork. Drain into a colander and shave the kernels off the corn with a knife and set aside.
Slice the zucchinis halfway lengthwise, careful not to pierce the center. Spiralize, using Blade B and place in a bowl with the tomatoes, corn, beans, onion and basil. Pour over the dressing and toss to thoroughly combine.
From: www.inspiralized.com
Servings: 5
Nutrition per Serving: 183 Calories, 2g Total Fat, 0g Saturated Fat, 1g Monounsaturated Fat, 1g Polyunsaturated Fat, 0g Trans Fat, 1mg Cholesterol, 242mg Sodium, 735mg Potassium, 34g Carbs, 7g Fiber, 8g Sugars, 9g Protein
Posted by: chefgloria1030@yahoo.com
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