Summertime is the perfect time to enjoy fresh produce, and this mixed salad is the perfect way to take advantage of summer squash. The combination of flavors and textures make for a delicious and satisfying meal. Plus, this salad is easy to prepare, so it’s perfect for a busy weeknight dinner. Give it a try!
Ingredient Spotlight
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.
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