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
- Wash and chop the zucchini, cherry tomatoes, lettuce and cilantro.
- Start cooking the zucchini in a non-stick skillet for 5 minutes on low heat.
- Then, add the corn and cook for another 3 minutes.
- In a large bowl, combine the lettuce, cherry tomatoes, cilantro and cooked zucchini and corn.
- 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