We pull a bunch of ingredients from our garden when we make this salad of greens, zucchini and sweet onion. The yogurt dressing layers on big lime flavor.
—SUZANNA ESTHER STATE COLLEGE, PA
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
6 cups baby kale salad blend
1 cup julienned zucchini
1/2 cup thinly sliced sweet onion
1/2 cup fat-free plain yogurt
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 medium ripe avocado, peeled
3 green onions, chopped
2 tablespoons minced fresh parsley
In a large bowl, combine salad blend, zucchini and sweet onion. Place the remaining ingredients in a blender; cover and process until smooth. Divide salad mixture among four plates; drizzle with dressing.
Per 1 1/2 cups salad with 3 tablespoons dressing: 74 cal., 3g fat (1g sat. fat), 1mg chol., 197mg sod., 10g carb. (4g sugars, 4g fiber), 4g pro.
Diabetic Exchanges: 2 vegetable, 1/2 fat.
DID YOU KNOW?
If you’ve never been a fan of kale because the mature leaves seem too tough, try the baby variety. Available at most supermarkets, the leaves are more tender, mild and palatable. Use it in anything from salads to omelets to wraps.