Summer Squash Salad With Crispy Shallots Recipe

Name: Summer Squash Salad With Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups thinly sliced shallots (3 large); 1/4 cup vegetable oil; 1 1/2 pounds mixed small, tender zucchini (4 in. long) and baby pattypan squash (2 in. wide); 1 1/2 teaspoons kosher salt; 1/2 teaspoon lime zest; 3 to 4 tbsp. lime juice, divided; 1 tablespoon packed light brown sugar; 1 tablespoon Thai or Vietnamese fish sauce; 1 garlic clove, minced; 1/4 teaspoon minced fresh ginger; 1/4 cup coarsely chopped cilantro

Servings: persons

1 1/2 cups thinly sliced shallots (3 large)
1/4 cup vegetable oil
1 1/2 pounds mixed small, tender zucchini (4 in. long) and baby pattypan squash (2 in. wide)
1 1/2 teaspoons kosher salt
1/2 teaspoon lime zest
3 to 4 tbsp. lime juice, divided
1 tablespoon packed light brown sugar
1 tablespoon Thai or Vietnamese fish sauce
1 garlic clove, minced
1/4 teaspoon minced fresh ginger
1/4 cup coarsely chopped cilantro

1
Cook shallots with oil in a 10-in. frying pan over medium heat, stirring occasionally, until deep golden brown, 10 to 20 minutes; reduce heat if they start to brown unevenly. Lift shallots from oil with a slotted spoon and drain on paper towels. Set oil aside.
2
Meanwhile, slice zucchini into 1/4-in. rounds and quarter pattypans. Put squash in a colander, sprinkle with salt, and gently toss to coat. Set aside 30 minutes to drain.
3
Stir lime zest and 3 tbsp. juice, the brown sugar, fish sauce, garlic, and ginger together in a medium bowl until sugar dissolves.
4
Blot zucchini dry between layers of paper towels. Add zucchini and cilantro to bowl with lime juice mixture and toss to coat; taste and add remaining 1 tbsp. lime juice if you like. Transfer to a shallow serving dish and top with shallots. Drizzle reserved oil over salad.

239

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 cups thinly sliced shallots (3 large), 1/4 cup vegetable oil, 1 1/2 pounds mixed small, tender zucchini (4 in. long) and baby pattypan squash (2 in. wide), 1 1/2 teaspoons kosher salt, and more.

Yes, Summer Squash Salad With Crispy Shallots 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 Salad With Crispy Shallots

How did you like this recipe?

Frequently Asked Questions