Ingredients

2 medium yellow squash, cut into 1/4-inch half-moons

1/4 medium red onion, thinly sliced

1 tablespoon extra-virgin olive oil

2 teaspoons fresh lemon juice

1/3 cup nonfat plain Greek yogurt

2 teaspoons chopped fresh parsley leaves

2 teaspoons chopped fresh mint leaves

Coarse salt and ground pepper

Preparation

In a medium bowl, combine squash, red onion, olive oil, lemon juice,Greek yogurt, parsley, and mint. Season with salt and pepper and serve.