Summer Squash Ribbon Salad Recipe

Name: Summer Squash Ribbon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pine nuts; 1/4 cup kosher salt, divided; 5 medium zucchini; 5 medium straight-neck yellow squashes; 2 lemons, zested and juiced; 1/4 cup olive oil; 2 shallots, chopped; 1/4 cup parsley, chopped; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1/4 cup chopped mint, plus more for garnish; 1/4 cup basil, chiffonaded, plus more for garnish; 1 cup crumbled feta cheese or shredded Parmesan cheese

Servings: persons

1 cup pine nuts
1/4 cup kosher salt, divided
5 medium zucchini
5 medium straight-neck yellow squashes
2 lemons, zested and juiced
1/4 cup olive oil
2 shallots, chopped
1/4 cup parsley, chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup chopped mint, plus more for garnish
1/4 cup basil, chiffonaded, plus more for garnish
1 cup crumbled feta cheese or shredded Parmesan cheese

1
Toast pine nuts in a dry saute pan on medium heat until golden, about 4 minutes. Set aside to cool.
2
Place 2 medium pots of water over high heat to boil. Add 2 tablespoons kosher salt to each pot. Set two bowls of ice water near the stove.
3
Slice the zucchini on the bias, lengthwise into thin ribbons. A mandolin works well for this if you have one. Slice the yellow squash in the same way.
4
When the water boils, transfer the zucchini to one pot and the squash to the other pot. Boil each for just 2 minutes. Drain and transfer to the ice baths to cool. Drain once again and pay dry with paper towels.
5
Once cooled and dry, transfer squash together to a large bowl. Now that the squash and zucchini were individually blanched, it can be mixed together without blending colors. Place the bowl in the refrigerator for 20 minutes.
6
Mix the lemon zest, olive oil, shallots, parsley, salt, pepper, mint and basil in a small bowl.
7
Pour lemon juice over the squash.
8
Combine the dressing with the squash and mix well. Add the cheese.
9
Garnish with pine nuts and fresh herbs. Serve at room temperature.

685

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 cup pine nuts, 1/4 cup kosher salt, divided, 5 medium zucchini, 5 medium straight-neck yellow squashes, and more.

Yes, Summer Squash Ribbon 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 Ribbon Salad

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