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Chopped Vegetable Salad

Yield Makes 4 servings

Ingredients

  • 2 zucchini, cut into 1/2-inch pieces
  • 2 yellow squash, cut into 1/2-inch pieces
  • 12 ounces cherry tomatoes
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh mint, chopped

Nutrition Information

  • calories 106
  • caloriesfromfat 68 %
  • fat 8 g
  • satfat 1 g
  • cholesterol 0 mg
  • sodium 486 mg
  • carbohydrate 10 g
  • fiber 3 g
  • sugars 6 g
  • protein 3 g

How to Make It

  1. Combine the zucchini, squash, tomatoes, lemon juice, oil, salt, pepper, and mint in a large bowl. Let sit for 10 minutes before serving.