This bright salad is a great, no-cook use of summer squash. If you don't have mint, try using basil or cilantro instead. Omit the cheese and it's vegan!
Prep Time: 15m
Cook Time: NA
1 medium zucchini
2 medium yellow squash
1/4 tsp salt (more as needed)
1 clove garlic, minced
2 tbsp mint, chopped (more for garnish if desired)
2 tbsp olive oil
1/2 tsp lemon zest
2 tsp lemon juice
1/4 tsp black pepper
1/4 cup feta cheese, crumbled
- Using a vegetable peeler, shave squash into thin strips. Stop once you get to the core (seeds).
- Place squash in a bowl and toss with salt.
- Sprinkle garlic additional salt and smash with the side of a knife until it becomes a paste. Combine garlic, mint, olive oil, lemon zest, lemon juice and black pepper in a jar with a lid and shake to combine.
- Pour dressing over squash, combine, sprinkle with crumbled feta and additional herbs if desired.
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