Mexican Vegetarian Salad

Servings 6 servings


  • 2 large yellow summer squash quartered
  • 5 cups torn spinach leaves
  • 5 cups torn lettuce your choice (not Iceberg, no nutrition)
  • 20 ounces garbanzo beans drained and rinsed
  • 1 avocado pitted, peeled and diced
  • 1/3 cup shredded low fat Cheddar cheese shredded
  • 1/4 cup sliced black olives
  • salad dressing your choice
  • alfalfa sprouts for garnish


  • In a large saucepan, cook squash in a small amount of boiling water for 15 minutes or until tender; rinse in cold water to cool and to stop the cooking process.
  • In a large bowl, toss together squash, spinach, lettuce, garbanzo beans, avocado, cheese and olives. Top with salad dressing and alfalfa sprouts.


SERVING SUGGESTION: Serve cheese quesadillas on the side (think: grilled cheese sandwiches, but made with whole wheat flour tortillas instead of bread).
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure garbanzo beans, olives and salad dressing are gluten free.
NUTRITION: Per Serving: 214 Calories; 8g Fat; 9g Protein; 30g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 399mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 6
Tried this recipe?Let us know how it was!