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
- In a small bowl, mix lemon peel, lemon juice, olive oil, sweetener, soy sauce and vinegar. Whisk well to combine.
- In a large salad bowl, combine zucchini, yellow squash, carrot, basil, cilantro, apricots, green onions, plums, red pepper and ginger. Toss to mix well.
- Drizzle dressing over zucchini mixture, toss until coated.
- Sprinkle with almonds and serve.
Makes 6 servings.
Fat: 9 grams
Carbohydrate: 18 grams
Protein: 4 grams
Fiber: 4 grams
Sodium: 104 mg
Recipe contributed by Dean Medical Group Dietitian Cindy Stenavich, MS, RD, CD.
Adapted from Diabetic Living