top of page

Summer Squash Salad

  • Writer: Fanny Khan
    Fanny Khan
  • Sep 4, 2019
  • 2 min read

Updated: Jan 15, 2022


ree
Summer Squash Salad

Ingredients:

  • 2 small yellow squash

  • 2 small zucchini

  • 1 cup cherry tomatoes, halved

  • 3 tbsp olive oil

  • 1 tsp grated lemon zest

  • 1 tbsp lemon juice

  • 1/2 tsp red pepper flakes

  • 1/2 cup mint leaves, torn

  • 1/4 cup parsley, torn

  • 1/4 cup toasted walnuts

  • salt and pepper to taste

  1. Using a wide vegetable peeler, thinly slice 1/3 of the zucchini and yellow squash into ribbons and refrigerate.

  2. Cut the remaining squash into 1/4 inch rounds or dice (or both). Place in a large bowl and drizzle with one tablespoon of olive oil.

  3. Heat grill on high. Place squash in a grill pan or directly on grill grates that have been oiled. Grill for 4 to 6 minutes, turning or tossing to ensure charring on all sides.

  4. Place grilled squash in a large bowl, add ribbons, tomatoes, mint and parsley. Toss gently to combine.

  5. In a small bowl, whisk together 1 1/2 tablespoon oil, lemon juice, lemon zest, pepper flakes and salt and pepper to taste.

  6. Drizzle dressing over squash mixture and gently toss to combine.

  7. Place on a large platter and sprinkle with toasted walnuts.

  8. Serve immediately.

Serves: 4 to 6


Notes&Tips:

  • It's that time of the year when backyard gardens and farmer's markets are teeming with summer squash. If you're looking for new ways to prepare zucchini and yellow squash, this is a tasty and easy recipe.

  • Be creative with the way you cut the squash, there is no wrong or right way to do this salad. Whatever appeals to you just go with it.

  • I prepared this salad for an outdoors picnic and it was a hit. It can be served warm or cold or at room temperature.

  • In addition to the pleasure that this salad brought to the eyes, I enjoyed the depth of flavor that the toasted walnuts helped to enhance in this simple dish.


Recent Posts

See All
Asparagus Soup

Ingredients: 1 lb. asparagus, wash, trim and cut into 1 inch pieces 5 to 6 cups vegetable or chicken broth 1/4 cup cilantro leaves,...

 
 
 
Mushroom Soup

Ingredients: 8 oz. white or brown mushrooms, cleaned and sliced 1 1/2 tsp fresh lemon juice 2 1/2 to 3 cups chicken stock or low-sodium...

 
 
 
Rice Pilaf with Saffron & Nuts

Ingredients: 1 cup brown Basmati rice 2 tbsp butter or olive oil 1 3/4 cups water or broth 2 garlic cloves, minced 1/4 cup chopped onion...

 
 
 

Comentarios


  • Black Twitter Icon
bottom of page