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Summer Squash and Zucchini Salad

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Total Time
Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Paula Wharton, El Paso, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

I came up with this colorful, tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. —Paula Wharton, El Paso, Texas


Test Kitchen tips
  • This salad is really versatile. Mix and match your favorite veggies–you'll need about 9 cups total–for a custom salad.
    • Test Kitchen Approved

    Summer Squash and Zucchini Salad

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    Yield: 12 servings
    Prep: 20 min
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    Ingredients

    • 4 medium zucchini
    • 2 yellow summer squash
    • 1 medium sweet red pepper
    • 1 medium red onion
    • 1 cup fresh sugar snap peas, trimmed and halved
    • 1/3 cup olive oil
    • 1/4 cup balsamic vinegar
    • 2 tablespoons reduced-fat mayonnaise
    • 4 teaspoons fresh sage or 1 teaspoon dried sage leaves
    • 2 teaspoons honey
    • 1 teaspoon garlic powder
    • 1 teaspoon celery seed
    • 1 teaspoon dill weed
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    Text Ingredients

    Directions

    1. Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

    Nutrition Facts

    3/4 cup: 101 calories, 7g fat (1g saturated fat), 1mg cholesterol, 124mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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