Grilled Squash in Cilantro, Lime and Fish Sauce
Minneapolis chef Yia Vang draws on his Hmong heritage in this simple side, dressing charred zucchini and yellow squash in a sweet-tart dressing that has funky umami notes from fish sauce. (Use it again in winter on your roasted Brussels sprouts.)
Source: Midwest Living
Credit: Carson Downing
66 calories; fat 3g; carbohydrates 11g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 9g; protein 2g; vitamin a 207.4IU; vitamin c 19.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 26.4mcg; sodium 576mg; potassium 284mg; calcium 25mg; iron 0.5mg.