Squash "2 Ways" Summer Salad
A bright and vibrant non-boring Summer salad, full of freshness and texture.
Ingredients
- 2 Zucchini medum sized
- 2 Yellow Squash medium sized
- 2 tbsp Extra Virgin Olive Oil
- 1 Lemon Whole lemon zested; Half of the lemon juiced
- 1/2 cup Hazelnuts chopped; substitute other nutes
- 1/4 cup Labneh or greek yogurt
- 3 tbsp Zhoug or chimichurri, pesto
- Salt
- Pepper
- Dill Chopped, Garnish at serving
Instructions
- Using a mandolin (you can also use a vegetable peeler to get thin strips), thinly ribbon half of the zucchini and halfof the squash. Set aside in a bowl. Chop the remaining half of the zucchini andsquash into small bite sized pieces and set aside separately.
- Heat the olive oil in a pan, and once shimmering, add the chopped zucchini and squash. Cook, stirring periodically until just a little color starts to appear. Remove from the pan and allow them to drain on a paper towel to absorb any extra olive oil.
- Once cooled, add the cooked zucchini and squash to a large mixing bowl with the raw ribbons, and gently toss to combine. To that, add the lemon zest, hazelnuts, labneh, zhoug and lemon juice, and again, gently toss to combine. The ribbons are a little fragile so be careful mixing this salad. I just use tongs and gently toss everything until well incorporated. Use salt and pepper to your liking.
- Add a few pinches of freshly chopped dill, not only for garnish but I absolutely think the flavor goes great here.
Notes
If using Zhoug, this will have a slight kick. Less is always more, you can add later if you want. In the event you don't have Zhoug and go the route of yogurt, toss in a pinch of red pepper flakes. The goal here is to make the squash 2 different ways, to help provide texture, in addition to the nuts, to a creamy salad that has a little kick. In addition to being cheap, this is a quickly made salad. This is truly Summer in a bowl, and it's not your mother's boring salad!