In medium bowl combine:

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

1/4 red onion, thinly sliced

1 tablespoon extra virgin olive oil

2 teaspoons fresh lemon juice

1/3 cup nonfat plain Greek yogurt

2 teaspoons each chopped fresh parsley leaves and chopped fresh mint leaves

Season with coarse salt and ground pepper and serve.

Enjoy