How To Make Summer Squash Salad with Lemon Citronette
Who says you can’t have squash in the middle of summer? Try this squash salad recipe that is topped with lemon citronette, making it cool and refreshing.
- ¼cuppine nuts
- 2lbmixed baby zucchini and yellow squash
- 1cupquality feta cheesecrumbled
- ½tsplemon zestfinely grated
- 1tbspfresh lemon juice
- 1largegarlic clovepressed or minced
- 1tspfresh thymechopped
- 1tspfresh mintchopped
- 1tspfresh Italian flat-leaf parsleychopped
- 3tbspolive oil
Use a vegetable peeler to shave the squashes into paper-thin ribbons, starting on one side and making quarter turns until you reach the seedy core.
Spread the squash ribbons on a cutting board, sprinkle liberally with salt, and let them sit for 20 minutes.
In a small skillet over medium-low heat, toast the nuts until they are turning golden and fragrant, stirring frequently.
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 ready to serve.
Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl.
Right before serving, whisk the citronette one last time. Toss the squash with the feta, pine nuts and citronette. Serve immediately.
- Calories: 386.98kcal
- Fat: 25.03g
- Saturated Fat: 7.66g
- Monounsaturated Fat: 10.79g
- Polyunsaturated Fat: 4.65g
- Carbohydrates: 34.15g
- Fiber: 6.34g
- Sugar: 1.96g
- Protein: 14.58g
- Cholesterol: 33.38mg
- Sodium: 1199.84mg
- Calcium: 314.33mg
- Potassium: 1916.34mg
- Iron: 4.29mg
- Vitamin A: 147.25µg
- Vitamin C: 105.34mg
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