Summer Squash and Red Rice Salad With Lemon and Dill Recipe

Name: Summer Squash and Red Rice Salad With Lemon and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin; Salt to taste; 1 garlic clove, crushed; 5 tablespoons fresh lemon juice; 2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese; 3 tablespoons chopped fresh dill; 2 tablespoons lightly toasted pine nuts (15 grams); 1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives; 1/4 cup extra virgin olive oil; Freshly ground pepper

Servings: persons

3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
1/4 cup extra virgin olive oil
Freshly ground pepper

1
Slice the squash as thinly as you can.
2
Sprinkle with salt and let sit for 15 to 30 minutes.
3
Rinse and drain on paper towels.
4
Mix together 3 tablespoons of the lemon juice and the garlic.
5
Toss with the squash.
6
Season with salt and pepper.
7
Cover and refrigerate for 1 to 2 hours.
8
Remove the squash from the refrigerator and remove the garlic clove.
9
If you want a garlicky dressing, puree the garlic and add it to the remaining lemon juice.
10
Otherwise, discard the garlic.
11
Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
12
In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill and pine nuts.
13
Toss with the dressing, taste and adjust seasoning, and serve.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin, Salt to taste, 1 garlic clove, crushed, 5 tablespoons fresh lemon juice, and more.

Yes, Summer Squash and Red Rice Salad With Lemon and Dill falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Squash and Red Rice Salad With Lemon and Dill

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