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Summer Squash Slaw with Feta and Toasted Buckwheat
- prep: 10 min
- cook: 15 min
- total: 25 min
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Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.
Ingredients
- 1/4 cup buckwheat groats
- 1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
- 2 scallions, thinly sliced
- 1/4 cup coarsely chopped fresh mint
- 1 teaspoon coarsely chopped fresh marjoram or oregano
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 4 ounces feta, thinly sliced
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 205 % Daily Value *
- Total Fat: 16 g 25.24%
- Saturated Fat: 6 g 28.14%
- Trans Fat: 0 g %
- Cholesterol: 25 mg 8.41%
- Sodium: 260 mg 10.84%
- Calcium: 143 mg 14.27%
- Potassium: 19 mg 0.55%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.15%
- Zinc: 0 mg 0%
- Total Carbohydrate: 9 g %
- Dietary Fiber: 0 g 1%
- Sugar: 1 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 2.56%
- Vitamin C 0.33%
- Vitamin D 1.13%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq