Summer Squash Salad

Summer Squash Salad

Turn blah salads into aha with the Mandoline. Every bite is a slice of fresh, making this light recipe the perfect accompaniment to your summer meal.

Summer Squash Salad

Yield: 1

Serving Size: 8 oz./225 g

Summer Squash Salad

Ingredients

  • 1 large zucchini, ends trimmed
  • 1 large yellow squash, ends trimmed
  • 1/2 tsp. kosher salt, divided
  • Juice of 1 lemon
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. rice vinegar
  • 2 cloves garlic, peeled
  • ¼ cup fresh cilantro
  • ¼ of small red onion, peeled
  • 2 tbsp. honey
  • 1 tsp. poppy seeds, toasted

Instructions

  1. Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain liquid.
  2. In the bowl of the Chop ’N Prep™ Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt. Pour over vegetables and gently toss to coat.
  3. Refrigerate 20 minutes. Sprinkle with poppy seeds before serving.
• 1 large zucchini, ends trimmed
• 1 large yellow squash, ends trimmed
• 1/2 tsp. kosher salt, divided
• Juice of 1 lemon
• 3 tbsp. extra virgin olive oil
• 3 tbsp. rice vinegar
• 2 cloves garlic, peeled
• ¼ cup fresh cilantro
• ¼ of small red onion, peeled
• 2 tbsp. honey
• 1 tsp. poppy seeds, toastedDirections:
1. Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain liquid.
2. In the bowl of the Chop ’N Prep™ Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt. Pour over vegetables and gently toss to coat.
3. Refrigerate 20 minutes. Sprinkle with poppy seeds before serving.