Farmer`s Market Salad
2
Points®
Total time: 22 min • Prep: 20 min • Cook: 2 min • Serves: 2 • Difficulty: Easy
For a heartier version of this high-fibre summer salad, crumble two tablespoons of reduced-fat feta cheese on top.
Ingredients
Zucchini
1 medium
Fresh lemon juice
1 tsp(s)
Table salt
⅛ tsp(s)
Cooked corn
1 piece(s), shucked
Tomato
1 medium, coarsely chopped
Red onion
1 tbsp(s), chopped, coarsely chopped
Low-fat vinaigrette salad dressing
3 tbsp(s)
Whole wheat pita
1 small
Instructions
1
Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons. With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice and salt; set aside on paper towels.
2
Cut kernels from corn and place in microwave-safe bowl. Microwave corn kernels on high for 1 minute just to remove 'rawness' (corn should still be crisp). Gently combine corn, tomato, onion and half of vinaigrette.
3
Toast pita bread and cut into bite-size triangles. To serve, mound zucchini and pita triangles on each serving plate; top with corn mixture. Drizzle remaining vinaigrette over salad and serve.
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