Summer is a time of vibrant colors, fresh flavors, and light, refreshing meals that help us stay cool and nourished. This Summer Squash Mixed Salad is the perfect way to celebrate the season’s bounty, featuring delicate ribbons of zucchini and yellow squash, crisp cucumbers, and nutrient-rich mixed greens. The combination of textures—tender squash, crunchy walnuts, and leafy greens—creates a balanced and satisfying dish, while the bright, citrusy dressing brings everything together with a burst of freshness.
Not only is this salad easy to prepare, but it’s also packed with essential nutrients to support brain function, heart health, and immune resilience. Whether you’re looking for a quick weeknight meal, a flavorful side dish, or a beautiful addition to your summer gatherings, this salad is sure to impress. Give it a try and savor the taste of summer!
Recipe
1/4 cup walnuts, chopped
1 baby zucchini, cut in ribbons
1 yellow squash, cut in ribbons
1 cucumber, diced
3-4 cups mixed greens
sea salt, to taste
DRESSING
1 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
1 garlic clove, minced
1 tsp fresh thyme, chopped
1 tsp fresh mint, chopped
1 tsp italian parsley, chopped
3 Tbsp extra virgin olive oil
How to Prepare
Use the vegetable peeler to shave the squashes into paper-thin ribbons. Spread the ribbons on a cutting board and season with sea salt and let them sit for 20 minutes.
In a small skillet, toast the walnuts until they are golden and fragrant.
Make the dressing by whisking together the lemon zest, juice, garlic, thyme, mint and parsley in a small bowl. While whisking, drizzle the olive oil in until well blended. Set aside.
In a large bowl, combine the mixed greens, cucumber, walnuts and zucchini.
Right before serving, whisk the dressing one last time and drizzle into the salad. Toss to coat and serve immediately.
