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Shaved Summer Squash Salad

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Ingredients

Adjust Servings:
1 pound medium zucchini, trimmed
1 pound medium yellow squash, trimmed
3 teaspoons kosher salt, divided
tablespoons olive oil, divided
tablespoons fresh lemon juice, divided
1 tablespoon chopped fresh basil
½ teaspoon ground black pepper, divided
1 cup plain Greek yogurt
1 clove garlic, grated
¼ cup chopped toasted hazelnuts
Garnish
fresh basil leaves, crushed red pepper

Shaved Summer Squash Salad

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    Ingredients

    • Garnish

    Directions

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    Steps

    1
    Done

    Using a Y-shaped vegetable peeler or a mandoline, shave zucchini and squash lengthwise into ⅛- to 1⁄16-inch-thick ribbons. Place a colander in a large bowl; add zucchini, squash, and 1 teaspoon salt, tossing to combine. Let stand for 8 minutes. Rinse zucchini mixture under cold water; thoroughly pat dry.

    2
    Done

    In a large bowl, whisk together 3 tablespoons oil, 3 tablespoons lemon juice, basil, 1 teaspoon salt, and ¼ teaspoon pepper. Add zucchini and squash, tossing to combine.

    3
    Done

    In a medium bowl, whisk together yogurt, garlic, remaining 2½ tablespoons oil, remaining 1½ tablespoons lemon juice, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper.

    4
    Done

    Using a small off set spatula or the back of a spoon, spread yogurt mixture onto desired serving platter. Arrange zucchini mixture over yogurt mixture, leaving any excess liquid in bowl to discard; top with hazelnuts. Garnish with basil and red pepper, if desired. Serve immediately.

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