Roasted Zucchini & Corn Salad

Kyla Health

By Maria Fernanda Lopez

Reviewed by Rae Mueller, RDN

This colorful salad is packed with nutrients, easy to make and pairs perfectly with your favorite lean protein. You’ll be getting 8 grams of fiber per serving, which is helpful for digestion, lowering cholesterol and feeling full. If you have hypertension, hyperlipidemia or diabetes, this recipe is perfect for you! 

Tip: double or triple the batch to share with your family.

Ingredients

Serves 1

For the Salad:

• 2 small zucchinis
• ¼ cup of corn
• 1 cup of sliced cherry tomatoes
• 2 cups of chopped lettuce 
• ¼ cup of chopped cilantro

Dressing (optional):

• 1 lime
• 1 tsp apple cider vinegar
• 1 packet of stevia
• Salt & pepper to taste

Instructions

1. Wash and chop the zucchini, cherry tomatoes, lettuce and cilantro.
2. Start cooking the zucchini in a non-stick skillet for 5 minutes on low heat.
3. Then, add the corn and cook for another 3 minutes.
4. In a large bowl, combine the lettuce, cherry tomatoes, cilantro and cooked zucchini and corn.
5. Enjoy with a fat-free dressing of squeezed lime juice mixed with apple cider vinegar and stevia. Add salt (skip if you have hypertension) and pepper to taste.

Nutrition

Nutrition analyzed in My Net Diary and may not be 100% accurate due to variations in ingredients and brands used.

Shopping List

• 2 small zucchinis
• 1 small bag of frozen corn
• 1 carton of cherry tomatoes
• 1 head of romaine lettuce 
• 1 small bunch of cilantro
• 1 lime
• 1 bottle of apple cider vinegar
• 1 box of stevia packets
• Salt
• Pepper