SUMMER SALAD SERIES: week 7

Summer Squash Salad

Every Wednesday, from Memorial Day to Labor Day, is dedicated to one killer salad to take to your next BBQ and add to your recipe book.

Have a ton of summer squash in your garden?  This quick recipe is a great way to use it up!  We’ve been playing hard this summer (thus the late post) and the last thing I want to do is stand over the stove or oven and then eat a hot meal after a long day in the sun.  Like most of my salads, add some grilled chicken to take it from a side to a meal!

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Summer Squash Salad
adapted from Bon Appetit

1 oz. slivered almonds
2 lb. summer squash (yellow and green)
1 1/4 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1/8 tsp. lemon zest
1/2 clove of garlic, minced
salt and pepper to taste
Parmesan cheese

Toast the almonds in a dry pan on the stove over medium heat , stir constantly and watch carefully!
Slice the squash very thinly with a mandoline or vegetable peeler.
In a small bowl, whisk olive oil, lemon juice, lemon zest, garlic, salt and pepper.
In a large bowl, gently toss squash and dressing.  Cover and refrigerate several hours.
Before serving, toss again, adjust seasoning, garnish with toasted almonds and Parmesan cheese.

Summer Squash Salad

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