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Spring Salad with Apricots and Almonds


1 tablespoon finely-shredded lemon peel
3 tablespoons lemon juice
2 tablespoons olive oil
4 teaspoons sugar or 2 packets Truvia sweetener
1 tablespoon reduced-sodium soy sauce
1 tablespoon red wine vinegar


1 medium zucchini, cut into thin strips
1 medium yellow crookneck squash, cut into thin strips
1 medium carrot, cut into thin strips
1 cup fresh basil, torn
½ cup fresh cilantro, chopped
8 apricots, cut into thin wedges
4 green onions, sliced
3 plums, cut into thin wedges
1 sweet red pepper, seeded and diced
1 tablespoon fresh ginger, minced
Topping: ½ cup sliced almonds, toasted


  1. In a small bowl, mix lemon peel, lemon juice, olive oil, sweetener, soy sauce and vinegar. Whisk well to combine.
  2. In a large salad bowl, combine zucchini, yellow squash, carrot, basil, cilantro, apricots, green onions, plums, red pepper and ginger. Toss to mix well.  
  3. Drizzle dressing over zucchini mixture, toss until coated. 
  4. Sprinkle with almonds and serve. 
Makes 6 servings.

Nutrition Information
Fat: 9 grams
Carbohydrate: 18 grams
Protein: 4 grams
Fiber: 4 grams
Sodium: 104 mg

Recipe contributed by Dean Dietitian Cindy Stenavich, MS, RD, CD.
Adapted from Diabetic Living