This summer try a no-cook raw food salad that is refreshing and delicious. I love this salad because its a great way to use up lots of zucchini & yellow squash from your garden or farmers market—and also impress your dinner guests. If you don’t have a mandolin slicer you can use a vegetable peeler to create the zucchini ribbons.
Shaving zucchini gives it a cool, silky texture that soaks up a simple lemon and olive oil viniagrette. Since the zucchini is served raw, be sure to use the smallest, freshest ones you can find.
We made our version Super Simple – Just the basics with a Lemon Vinaigrette
I used basil & mint but you can also use thyme , tarragon, cilantro or parsley.
TaylorMake your version with whatever fresh herbs you like or have on hand .
The salad could also be garnished with nuts. Pistachios or pine nuts would be fantastic.
Zucchini & Squash Summer Salad
- For the vinaigrette:
- 1 1/2 teaspoons dijon mustard
- 1 1/2 teaspoons honey
- 4 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- Kosher or sea salt
- 1/4 cup extra-virgin olive oil
- For the salad:
- 1 medium zucchini, sliced lengthwise into thin strips
- 1 medium squash, sliced lengthwise into thin strips
- 2 tablespoons fresh chopped basil (or herb of your choice)
- 1 tablespoon fresh mint (or herb of your choice)
- Kosher or sea salt and freshly ground pepper (optional)
- Make the vinaigrette: Stir together the dijon, honey, lemon juice, salt, and pepper to taste in a bowl. Whisk in the olive oil.
- Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler). Drizzle with half of the vinaigrette and toss. Sprinkle with herbs. Season to taste with salt and pepper. Reserve the other half of vinaigrette to be served with salad or for a later use.
TaylorMade Market - Andrea Taylor
Summer squash plants produce plenty of zucchini, yellow crookneck, and pattypan squash into our lives at this time of year. The mild-tasting, versatile vegetable (okay, technically a fruit because it has seeds) is equally delicious in savory and sweet dishes.In Season: Summer squash are in season during the summer, peaking at the end.What to Look For: Look for summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.