Take Advantage Of Summer Squash Season With A Salad

Sunrise Senior Living  |  September 4, 2012

The summer brings about lots of fresh fruits and vegetables that make going to the farmer's market a real treat. But while some of these greens may look alluring, we're left stumped as to what to put them in.

That summer squash you've had your eye on? It can be made into a delicious dish. While most people equate squash with the warm tastes of fall, summer squash brings something hearty to the table on a hot day that can still be refreshing.

According to Martha Stewart Living, August is the prime time for summer squash, so if you want your veggies at their best, now is the time to buy.

Simply Recipes has a great salad idea incorporating summer squash that is both light and refreshing. With hints of mint and lemon juice, this dish is sure to be a crowd pleaser at your next dinner party.

Summer Squash Salad Recipe
Serves 4
SimplyRecipes.com

Ingredients
4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish

If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.

Add the pine nuts and toss all together, gently,but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

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