Saturday, September 19, 2020

Shaved Summer Squash Salad

Ribbons of squash laced with a lemon basil vinaigrette sit atop a jazzed up Greek yogurt to make one of the lightest summer salads around!

We're still late summer eating around here but there is a definite change in the air.  The days are warm and the nights are now getting cool.  Autumn is on it's way.

While we can, we are still enjoying summer's bounty of produce and eating light and healthy.  Today's dish can definitely qualify as part of the Mediterranean diet and is very healthy, yet full of flavor.  Today we are serving up a light salad.  One that's part salad, and one that's part dip.  This combination is equally stunning and unique and one that you are sure to enjoy!


Ribbons of zucchini and summer squash are the star of the dish and are laced in a delicate lemon basil vinaigrette.  The base of the salad is Greek yogurt that is jazzed up with garlic and lemon juice and thinned out with some heavenly olive oil to make this a more spreadable base that serves as a dip for the squash.  The squash salad is piled high on the yogurt and topped with some chopped almonds for crunch and red pepper flakes for a little heat.  This is one winner of a salad!

This dish goes perfectly with my Paprika Potato and Tomato Tarts for a light dinner or lunch.  You could also serve this as a side dish with any grilled chicken, beef, pork or fish.  It's a versatile dish that is light and fresh and utterly scrumptious.


Shaved Summer Squash Salad

serves 6-8

1 lb zucchini, ends trimmed
1 lb yellow summer squash, end trimmed
3 tsp salt, divided
5 1/2 Tbsp olive oil, divided
4 1/2 Tbsp fresh lemon juice, divided
1 Tbsp fresh basil, chopped
1/2 tsp black pepper, divided
1 cup plain Greek yogurt
1 clove garlic, minced
1/4 cup toasted almonds, rough chopped
Garnish: fresh basil leaves, crushed red pepper flakes

Use a Y-shaped vegetable peeler or a mandoline to shave zucchini and yellow squash lengthwise into very thin ribbons.  Place them in a colander and sprinkle with 1 teaspoon of salt.  Toss to coast and allow to stand for 10 minutes to pull out any excess moisture in the squash.  Rinse with cold water and thoroughly pat dry.

In a large bowl whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, the chopped basil, 1 teaspoon salt, and 1/4 teaspoon pepper.  Add zucchini and squash and toss to combine.  

In a medium bowl mix together the yogurt, garlic, 2 1/2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

Using the back of a large spoon spread the yogurt onto a serving platter.  Arrange the squash mixture (draining of any excess moisture) over the yogurt.  Top with chopped almonds.  Garnish with basil leaves and red pepper flakes if desired.  Serve immediately.

source:  Entertain & Celebrate Summer 2020


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