About this recipe
Summer squash salad should be made using fresh picked vegetables from the backyard garden or organic vegetables from the store. This eliminates worries about pesticides or other contaminants on the skins of the vegetables. The same goes for the herbs and nothing beats the flavor of fresh picked.
This salad has a crisp crunch in the mouth and a bright minty citrus flavor to take on the heat of summer. It makes a great light alternative to potato salad or coleslaw with any entree. Add this recipe to your healthy whole food diet to stay ahead of the annual zucchini onslaught.
Ingredients
1 zucchini squash, peeler strips(except seed core) 1 yellow crook neck squash, peeler strips(except seed core)
1 small carrot, peeler strips 1/2 small red onion, sliced very thin
8-10 large mint leaves, julienne 8-10 large basil leaves, julienne
juice of 1/2 lime 1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
Preparation
1. To make the peeler strips, cut the ends off the squash and carrot. Use any standard vegetable peeler to shave strips off both squash until the seeds show in the core. Just peel strips off the carrot until it is gone. Placing the carrot flat on a cutting board will allow using the entire vegetable. Use all of the vegetable skins in the salad. Place all the peeler strips in a large bowl.
2. Add the thinly sliced red onion to the squash and carrot.
3. Stack the mint and basil leaves and slice very thinly(julienne). Add to the bowl.
4. Squeeze the 1/2 lime over the vegetables.
5. Drizzle the olive oil over the vegetables.
6. Toss the vegetables very well and add salt and pepper to taste.
Notes
This salad can be made up to one full day before serving. If making ahead, do not add the lime juice, olive oil or salt and pepper until just before ready to serve. If there is extra salad, toss well and check for taste before serving again as it will usually need more salt after a night in the refrigerator.
Substitute freely with this salad. Use lemon or orange juice instead of lime. Try avocado, walnut or grape seed oil in place of the olive oil. Use all zucchini or crook neck squash if that is what you have. Add crumbled walnuts, almonds, cashews or peanuts to the salad or spice it up with some fresh jalapeno or dried red pepper flakes.
Save the vegetable ends and seed cores for stock, soup or compost. Food is too valuable to waste.
This salad is raw, gluten-free and vegan.