Toss Squash in Salad for a Light & Fresh Dinner
There’s no better time for fresh veggies than summer, and one of the perennial favorites is summer squash, the August Harvest of the Month. Squash can be baked, pan seared or served raw. It’s perfect for dipping in hummus or serving in salads, like in this recipe for Summer Squash Salad.
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- 2 yellow squash, shaved into thin strips
- 1 zucchini, shaved into thin strips
- 1 tsp. salt
- 2 tbsp. fresh mint, chopped
- 1 tbsp. olive oil
- 2 tsp. lemon juice
- ½ tsp. lemon zest
- ½ tsp. pepper
- ¼ cup feta cheese, crumbled
Directions: In large bowl toss yellow squash and zucchini with salt. Set aside. In small bowl, whisk together mint, olive oil, lemon juice, lemon zest, and pepper. Pour over squash and stir to coat. Sprinkle with feta, plate and enjoy.