
Summer Squash and Zucchini Salad
Total Time
Prep: 25 min. + chilling
Yield
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
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
- 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.
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.
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
Recipe Creator
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