Quick Summer Squash Salad Recipe

1. 1

   Cook sliced squash in a large, nonstick skillet at medium-to-high heat until tender or slightly brown, as desired.

2. 2

   Whisk or shake lemon juice and olive oil into an emulsion.

3. 3

   Marinate squash in the dressing mixture and chill to desired temperature.

4. 4

   Toss arugula and tomato slices with squash and dressing mixture. Divide onto four plates.

5. 5

   Finish with a sprinkling of Parmesan cheese. Add croutons or pita bread quarters to garnish, if desired.

6. 6

   This salad makes a nice accompaniment with hummus or roasted chickpeas.

* Per serving · 4 servings · Values may vary.

No additional tips available.