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Summer Squash Salad with Lemon Citronette

July 13, 2013

This is absolutely my new favorite way to eat squash.  It’s a nice, bright salad and it is great for the Summer because it doesn’t require cooking.  It’s very simple to make.   And it even held up for lunch leftovers the next day.  yay.




Summer Squash Salad with Lemon Citronette
Recipe from this awesome blog which has some amazing pictures

  • 1/4 cup pine nuts (I toasted them in a foil packet on the grill)
  • 2 pounds mixed baby zucchini and yellow squash
  • Salt
  • 1/2 to 1 cup quality feta cheese, crumbled (I really like the Trader Joe’s Feta)
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 3 tablespoons olive oil
  1. Use a vegetable peeler to peel the squashes into ribbons.  I stopped when I got to the core and it got difficult.  I saved the core and cut it in half and through it on the grill since I didn’t waste.  Place the squash in your serving bowl
  2. Make the dressing: In a small bowl, whisk together the lemon zest and juice, garlic, thyme, mint and parsley. While whisking, drizzle in the olive oil until the dressing is well blended. Set aside until you’re ready to serve.
  3. Toss the squash with the feta, pine nuts and dressing.
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