Summer Squash & Green Bean Salad Recipe

Name: Summer Squash & Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Zucchini, thinly sliced in a mandoline or julienned lengthwise; 1 Yellow squash, thinly sliced in a mandoline or julienned lengthwise; 12 ounces Green beans or haricot vert; 3/4 cup Crumbled feta; 2 tablespoons Tightly packed parsley; 1 tablespoon Lemon zest; 1 Lemon juice; 2 teaspoons Cloves garlic, minced; 3 tablespoons Olive oil; 1 teaspoon White wine vinegar; 1/4 teaspoon Crushed red pepper flakes; Kosher salt & pepper; 1/2 cup Sliced cherry tomatoes {optional}

Servings: persons

1 Zucchini, thinly sliced in a mandoline or julienned lengthwise
1 Yellow squash, thinly sliced in a mandoline or julienned lengthwise
12 ounces Green beans or haricot vert
3/4 cup Crumbled feta
2 tablespoons Tightly packed parsley
1 tablespoon Lemon zest
1 Lemon juice
2 teaspoons Cloves garlic, minced
3 tablespoons Olive oil
1 teaspoon White wine vinegar
1/4 teaspoon Crushed red pepper flakes
Kosher salt & pepper
1/2 cup Sliced cherry tomatoes {optional}

1
Prepare an ice bath with cold water and ice cubes in a large bowl, and bring a pot of salted water to a boil. Once the water is boiling, blanch the green beans for two minutes. Immediately remove the beans from the pot and submerge them in the ice bath until cool. Remove them from the ice bath and path dry. Place in a large mixing bowl and set aside.
2
Add the sliced zucchini, squash, feta and cherry tomatoes {if using] to the mixing bowl. In a food processor, add the olive oil, white wine vinegar, parsley, lemon zest, and minced garlic. Season with salt, pepper, and stir in the red pepper flakes. {Note, this dressing is pretty dense. That's intentional. Zucchini and squash carry a lot of moisture.}
3
Pour the dressing over the vegetables. Toss all veggies are nicely coated in dressing. Sprinkle with any additional lemon zest and parsley, season with any additional salt and pepper to taste, and serve.

269

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 13 ingredients. The key ingredients include: 1 Zucchini, thinly sliced in a mandoline or julienned lengthwise, 1 Yellow squash, thinly sliced in a mandoline or julienned lengthwise, 12 ounces Green beans or haricot vert, 3/4 cup Crumbled feta, and more.

Yes, Summer Squash & Green Bean Salad 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 & Green Bean Salad

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